Full text of "Cakes-and-Tortes-Culinary-Arts-Institute-1957"

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MARIE ABDISHO • ELAINE BECHTEL • LOUISE BOBZIN
SHERRILL CORLEY • MARIE FERENCE • JERRINE LEICHHARDT
YVONNE NEHLS • CARMEN TOWNER • PATRICIA TURNER

Illustrated by DAVI BOTTS

Published by

CULINARY ARTS INSTITUTE
Chicago 1, Illinois

Cakes and Tortes 3
It's Smart To Be Careful 4
A Check-List for Successful Baking 6
What You Should Know About Cakes and Tortes 7
When You Store Cakes and Tortes 7
An Imperfect Cake 8
Butter-type Cakes 9
Sponge-type Cakes 31
Chiffon Cakes 43

Tortes 46
Cheese Cakes 58
Frostings & Fillings 61
Index 68

■

For the beautiful and valuable photographs
which illustrate many of the recipes in this cookbook,
we gratefully acknowledge the generous cooperation of:
American Dairy Association • American Spice Trade Association
The Borden Company • Dole Hawaiian Pineapple Company
General Mills, Inc. • Nancy Haven's Beet Sugar Kitchen
Nestle's Chocolate Test Kitchen • Pan-American Coffee Bureau
Wheat Flour Institute

PRINTED IN U.S.A.

A cake, more than any other creation of the culinary art,
truly expresses the spirit of festivity. And the magic of a
cake extends beyond the festive occasion, into the cozy
family world of everyday. The cake that Mother whips up
for a family dinner gives something of a party air to the most
modest meal.

A delicious cake (or its first cousin, a torte) is a real work
of art. Obey that creative impulse. Bake that cake, that
luscious torte. Give to that family meal, that party, picnic,
or celebration, the air of festivity which only a cake can
give. The recipes in the following pages will guide you on
the way to success every time.

And don't stop when you have produced one of the cakes
and covered it with your favorite frosting, or with the one
the recipe recommends. From that same recipe, the next
time you use it, you can make an entirely different cake —
by using a different frosting; by adding a filling between the
layers; by splitting two layers to make four, filling them all,
and perhaps frosting the whole with whipped cream; by
transforming the cake into a cake dessert.

You can make a cottage pudding (similar to the recipe on
page 11) from almost any cake, with a dessert sauce; or you
can serve it a, la mode, plus a dessert sauce if you wish, or
a. la shortcake, with sweetened fresh fruit and whipped
cream. Or you can make an old-fashioned trifle, soaking the
cake with sherry, rum or brandy, adding a layer of straw-
berry or raspberry preserves, and pouring creamy soft
custard over all. And what about a glamorous baked Alaska —
a thick slice of pound or yellow or sponge cake topped with
firm ice cream, the whole covered thickly with meringue and
baked quickly till the meringue is browned?

There's so much you can do with a cake!

St . *

THERE'S NO SUBSTITUTE
FOR ACCURACY

Read recipe carefully.

Assemble all ingredients and utensils.

Select pans of proper kind and size. Measure
inside, from rim to rim.

Use standard measuring cups and spoons. Use
liquid measuring cups (rim above 1-cup line)
for liquids. Use nested or dry measuring cups
(1-cup line even with top) for dry ingredients.

Check liquid measurements at eye level.

Sift all flour, except whole-grain types, be-
fore measuring. Spoon lightly into measuring
cup. Do not jar cup.

Level dry measurements with straight-edged
knife or spatula.

FOR THESE RECIPES— WHAT TO USE

BAKING POWDER — double-action type.

BREAD CRUMBS — one slice fresh bread equals
about 1 cup soft crumbs or cubes. One slice dry
or toasted bread equals about % cup dry cubes
or M cup fine, dry crumbs.

CHOCOLATE — unsweetened chocolate. A gen-
eral substitution for 1 sq. (1 oz.) chocolate is 3
to 4 tablespoons cocoa plus 1 tablespoon shorten-
ing.

CORNSTARCH — one tablespoon has the thick-
ening power of 2 tablespoons flour.

CREAM — light, table or coffee cream containing
not less than 18% butter fat.

HEAVY or WHIPPING CREAM— containing not
less than 36% butter fat.

FLOUR — all-purpose (hard wheat) flour. (In
some southern areas where a blend of soft wheats
is used, better products may result when minor
adjustments are made in recipes. A little less
liquid or more flour may be needed.) If cake
flour is required, recipe will so state. If necessary,
substitute 1 cup minus 2 tablespoons all-purpose
flour for 1 cup cake flour.

GRATED PEEL — whole citrus fruit peel finely
grated through colored part only; white is bitter.

OIL — salad or cooking type. Use olive oil only
when recipe so directs.

ROTARY BEATER — hand-operated (Dover type)
beater or electric mixer.

SHORTENING — hydrogenated vegetable short-
ening, all-purpose shortening, butter or marga-
rine. Use lard or oil when specified.

SOUR MILK — sweet milk added to 1 tablespoon
vinegar or lemon juice in measuring cup, to fill
cup to 1-cup line; or buttermilk.

SPICES and HERBS — ground unless recipe spec-
ifies otherwise.

SUGAR — granulated (cane or beet).

HOW TO DO IT

BLANCH ALMONDS— the flavor and crisp tex-
ture of almonds are best maintained when nuts
are allowed to remain in water the shortest
possible time during blanching. Therefore, blanch
only about l A cup at a time; repeat process as
many times as necessary for larger amounts.

Bring to a rapid boil enough water to cover the
shelled almonds. Drop nuts into water. Turn off
heat and allow nuts to remain in water about 1
min.; drain or remove with slotted spoon or fork.
Place between folds of absorbent paper; pat dry.
Squeeze between thumb and fingers to remove
skin. Place on dry, absorbent paper; to dry
thoroughly, shift almonds frequently to dry
spots on paper.

TOAST NUTS — place nuts in a shallow baking
dish or pie pan and brush lightly with cooking
oil. Heat in oven at 350°F until delicately
browned. Move and turn occasionally with spoon.
Or put nuts into heavy skillet in which butter or
margarine (about 1 tablespoon per cup of nuts)
has been melted; or use oil. Heat over moderate
heat until nuts are lightly browned, moving and
turning constantly with a spoon. If necessary,
drain nuts on absorbent paper.

SALT NUTS — toast nuts; sprinkle with salt.

CUT DRIED FRUITS (uncooked) or MARSHMAL-
LOWS — use scissors dipped frequently in water.

FOLD — use flexible spatula. Slip it down side of
bowl to bottom. Turn bowl quarter turn. Lift
spatula through mixture along side of bowl with
blade parallel to surface. Turn spatula over so as
to fold lifted material across the surface. Cut
down and under again ; turn bowl and repeat pro-
cedure until material is blended to desired degree.
With every fourth stroke, bring spatula up
through center.

ORATE CHOCOLATE or NUTS— use a rotary-
type grater with hand-operated crank. Follow
manufacturer's directions. Grated chocolate and
nuts should be fine and light.

MEASURE BROWN SUGAR— pack firmly into dry
measuring cup; sugar should hold shape of cup
when turned out.

MELT CHOCOLATE — melt over simmering water
to avoid scorching.

MINCE — cut or chop into small, fine pieces.

PREPARE CRUMBS — place cookies, crackers,
zwieback or dry bread on a long length of heavy
waxed paper. Loosely fold paper around them,
tucking open ends under. With rolling pin,
gently crush to make fine crumbs. Or place
cookies or crackers in a plastic bag and gently
crush with rolling pin.

If using electric blender, break 5 or 6 pieces
(cookies, crackers, etc.) into blender container.
Cover container. Blend on low speed, flicking
motor on and off, until crumbs are medium fine.
Empty container and repeat.

PREPARE DOUBLE-STRENGTH COFFEE BEVERAGE
— prepare coffee in usual manner (method and
grind of coifee depending upon type of coffee
maker), using 4 measuring tablespoons coffee per
standard measuring cup water. Use 6 measuring
tablespoons for triple-strength coffee beverage.

PREPARE QUICK COFFEE BEVERAGE— for 1
cup quick coffee beverage, put 1 teaspoon con-
centrated soluble coffee into cup. Add boiling
water and stir until coffee is completely dissolved.
For 1 cup of double-strength quick coffee bever-
age, increase concentrated soluble coffee to 1
tablespoon.

SCALD MILK — heat in top of double boiler over
simmering water just until a thin film appears.

SIEVE — force through sieve or food mill.

SIMMER — cook in a liquid just below boiling
point; bubbles form slowly and break below
surface.

OVEN TEMPERATURES

Very Slow 250°F to 275°F

Slow 300°F to 325°F

Moderate 350°F to 375°F

Hot 400°F to 425°F

Very Hot 450°F to 475°F

Extremely Hot 500°F to 525°F

Use a portable oven thermometer for greater
accuracy in checking oven temperatures.

WHEN USING THE ELECTRIC BLENDER

Cover blender container before starting and
stopping motor to avoid splashing. To aid even
mixing, frequently scrape down sides of container
with a rubber spatula, first stopping motor.

WHEN YOU COOK SIRUPS

A candy thermometer is an accurate guide to
correct stage of cooking. Hang thermometer on
pan so bulb does not touch side or bottom of pan.

Sirup Stages and Temperatures

Thread (230°F to 234°F)— Spins 2-in. thread
when allowed to drop from fork or spoon.

Soft Ball (234°F to 240°F)— Forms a soft ball
in very cold water; it flattens when removed
from water.

Firm Ball (244°F to 248°F)— Forms a firm ball
in very cold water; it does not flatten in fingers.

Hard Ball (250°F to 266°F)— Forms a ball
which is pliable yet hard enough to hold its shape
in very' cold water.

Soft Crack (270°F to 290°F)— Separates into
threads which are hard but not brittle in very
cold water.

Hard Crack (300°F to 310°F)— Separates into
threads which are hard and brittle in very cold
water.

Base Recipes are indicated by solid A pyramids.
In variations of Base Recipes, open A pyramid
refers to A Base Recipe immediately preceding it.

L v /-is*-

V READ AGAIN "It's Smart To Be Careful—
There's No Substitute For Accuracy" (page 4).

V PLACE OVEN RACK so top of product will be
almost at center of oven. Stagger pans so no
pan is directly over another and they do not
touch each other or walls of oven. Place single
pan so that center of product is as near center of
oven as possible.

V PREHEAT OVEN 12 to 20 min. at required tem-
perature. Leave oven door open first 2 min.

V PREPARE PAN — For cakes with shortening
and for cake rolls, grease bottom of pan only;
line with waxed paper cut to fit bottom; grease
the waxed paper. For cakes without shortening
(sponge type) and chiffon cakes, do not grease
or line pan. If recipe directs "Set out pan," do
not grease or line pan.

V HAVE ALL INGREDIENTS at room temperature
unless recipe specifies otherwise.

V SIFT ALL FLOUR, except whole-grain types,
before measuring. Spoon lightly into measuring
cup. Do not jar cup. Level with straight-edged
knife or spatula.

V CREAM SHORTENING (alone or with flavor-
ings) by stirring, rubbing or beating with spoon
or electric mixer until softened. Add sugar in
small amounts; cream after each addition until all
graininess disappears and mixture is light and
fluffy. Thorough creaming helps to insure a fine-
grained cake.

V BEAT WHOLE EGGS until thick and piled softly
when recipe calls for well-beaten eggs.

V BEAT EGG WHITES as follows: Frolhy — entire
mass forms bubbles; Rounded peaks — peaks turn
over slightly when beater is slowly lifted up-
right; Stiff peaks — peaks remain standing when
beater is slowly lifted upright.

V BEAT EGG YOLKS until thick and lemon-
colored when recipe calls for well-beaten yolks.

V WHEN DRY and LIQUID INGREDIENTS are added
alternately to batters, begin and end with dry.
Add dry ingredients in fourths, liquid in thirds.
After each addition, beat only until smooth.
Finally, beat only until batter is smooth (do not
overheat). Scrape spoon or beater and bottom
and sides of bowl during mixing.

If using an electric mixer, beat mixture at low
speed when alternately adding dry and liquid
ingredients.

V FILL CAKE PANS one-half to two-thirds full.

V TAP BOTTOM of CAKE PAN sharply with hand
to release air bubbles before placing in oven.

V APPLY BAKING TESTS when minimum bak-
ing time is up. For cake or torte, touch lightly
at center; if it springs back, cake is done. Or insert
a cake tester or wooden pick in center; if it comes
out clean, cake is done.

V COOL BUTTER-TYPE CAKES 10 min., tortes 15
min., in pan on cooling rack after removing from
oven.

V REMOVE BUTTER-TYPE CAKES or TORTES from
pan after cooling. Run a spatula gently around
sides of pan. Cover with cooling rack. Invert and
remove pan. Turn right side up immediately after
peeling off waxed paper. When using pans with
removable bottoms, loosen edges with spatula
and carefully cut layers away from bottoms of
pans; cool right side up. Cool cake or torte com-
pletely before frosting.

V COOL SPONGE-TYPE CAKES— After removing
tubed cake from oven, immediately invert pan
on tubed end and let hang in pan until completely
cooled. If cake is higher than tube, invert between
two cooling racks so top of cake does not touch
any surface. Invert non-tubed cake pan so oppo-
site edges of pan rest on edges of two cooling
racks; let cake hang in pan until completely
cooled.

V REMOVE SPONGE-TYPE CAKES from pan when
completely cooled. Cut around tube with paring
knife to loosen cake. Loosen sides with spatula
and gently remove cake.

V FILL LAYER CAKES or TORTES— Spread filling
or frosting over top of bottom layer. Cover with
the second layer. Repeat procedure if more layers
are used. If necessary, hold layers in position
with wooden picks; remove when filling is set.

V FROST FILLED LAYER CAKES or TORTES— Frost
sides first, working rapidly. See that frosting
touches plate all around bottom, leaving no gaps.
Pile remaining frosting on top of cake and spread
lightly.

WHAT YOU SHOULD KNOW ABOUT CAKES AND TORTES

Basically, there are only two types of cakes:
butter-type (made with shortening) and sponge-
type (made without shortening). Chiffon cakes
and some others, however, fall on the border-
line between the two classifications.

The butter-type cake contains fat (butter,
margarine, all-purpose shortening, hydrogen-
ated vegetable shortening or lard) and a chem-
ical leavening agent (baking powder or baking
soda) . Any of three methods of mixing may be
used for butter-type cakes.

In the conventional method, fat is creamed
with the flavoring extract and then with sugar;
beaten eggs or egg yolks are beaten into the
creamed mixture; dry and liquid ingredients
are added alternately and beaten in; and finally,
egg whites, if used, are beaten and folded in.

The conventional sponge method is similar, ex-
cept that part of the sugar is beaten with the
egg whites and folded in last.

The quick, quick-mix, or one-bowl method is
used only in recipes specially developed for
this method. Dry ingredients and shortening
are put into the mixing bowl, and eggs and
liquid are added according to directions; all
are then beaten by hand or electric mixer for
a specified time.

The sponge-type cake contains beaten whole
eggs, egg yolks or egg whites and flour, sugar
and flavorings, which may be beaten or folded
in. A cake of this class which is made with
egg yolks or whole eggs is a sponge cake; one

made with egg whites only is an angel food
cake. A true sponge or angel food cake con-
tains no fat; baking powder or baking soda; it
is leavened only by expanding air and steam.
Some sponge-type variations may contain a
small amount of butter or baking powder.

The chiffon cake is a special type which
has the lightness of a sponge-type cake and the
richness of a butter-type cake, without follow-
ing the rules for mixing either. It contains a
cooking (salad) oil and baking powder in
addition to eggs, flour, sugar and flavorings.

All the cakes described are essentially New
World developments. The light, airy, tender
confection which we know as "cake" is not
familiar on the Continent, in England or in
the East. The Old World's "cakes" are almost
always tortes, and many of the torte recipes
found in these pages are naturalized versions
of classic Old World favorites. Others are
native American tortes.

Tortes as a class are cake-like desserts, made
light with eggs and often enriched with nuts.
Bread crumbs, cracker or cookie crumbs, or
grated nuts may take, wholly or in part, the
place of flour. Ingredients are handled similarly
to those in cakes. The texture of tortes differs
from that of cake, depending upon the ingred-
ients used. In general, tortes are coarse in
texture rather than delicate like cakes, and
unlike a good cake, they may be compact
rather than light and fluffy*

WHEN YOU STORE CAKES AND TORTES

Cakes, except fruitcakes, are at their best the
day they are made. But if stored properly, most
cakes will remain fresh for several days.

Plain or frosted cakes — Store in a cake
keeper, or invert a large, deep bowl over the
cake on its serving plate.

Whipped cream cakes (filled, or filled and
frosted, with whipped cream) — Assemble
shortly before the cake is to be served. Refrig-
erate the complete cake until it is served; if it
is kept in the refrigerator more than an hour,
it may become soggy. Place any leftover cake in

Tne refrigerator immediately after the meal.

Fruitcakes — Wrap cake in aluminum foil or
other moisture-vapor-proof material as soon as
it is completely cooled. Store it in a cool place
to age for several weeks before serving. If de-
sired, unwrap cakes once or twice a week and,
using a pastry brush, paint them with rum,
brandy or any desired liqueur, or with fruit
juice. Then rewrap and store again.

Tortes — Store like plain or frosted cakes or
like whipped cream cakes, depending on the
filling or frosting used.

. f

May have this fault . . . For these reasons . .

Coarse grain

A BUTTER-TYPE CAKE

Use of all-purpose instead of

cake flour
Excess of leavening
Not enough creaming
Undermixing

Baking temperature too low

A SPONGE-TYPE CAKE

Use of all-purpose instead of

cake flour
Omission of cream of tartar j

(in angel food cake)
Undermixing

Heaviness or compactness

Excess of liquid, shortening
or eggs

Not enough leavening or flour
Overmixing

Baking temperature too high

Underbeating of egg yolks or
overheating of egg whites
Overmixing

Heavy, soggy layer at bottom

Excess of liquid
Shortening too soft
Underbeating of eggs
Undermixing
Baking time too short

Excess of eggs or egg yolks
Underbeating of egg yolks
Undermixing

Failing to bake batter promptly
after turning into pan

Hard lop crusl

Baking temperature too high
Baking time too long

Cracked or humped top

Excess of flour
Not enough liquid
Overmixing

Uneven spreading of batter
Baking temperature too high

Excess of flour or sugar
Baking temperature too high

Excess of sugar
Baking time too short

Falling

Excess of sugar, liquid,
leavening or shortening

Excess of sugar
Overheating of egg whites
Incomplete mixing

Not enough sugar
Not enough shortening
Excess of flour
Excess of eggs

Baking temperature too high
Overmixing

Not enough sugar
Underbeating of egg yolks or

overheating of egg whites
Omission of cream of tartar

(in angel food cake)
Baking temperature too high
Baking time too long

Crumbling or falling apart

Excess of leavening, sugar or

shortening
Undermixing

Tnpnrrppt nrpnaratinn of nan

Incorrect cooling

Falling out of pan before
cooling is complete

Baking time too short
Excess of sugar
Greasing of pan

One side higher

Uneven spreading of batter
Pan warped

Range or oven rack not level
Pan too close to wall of oven
Uneven oven heat

Range or oven rack not level 1
Pan warped

Baking temperature too low
Not enough sugar or shortening
Excess of flour
Pan too large
Overmixing

Baking temperature too low
Not enough 3ugar
Excess of flour

Dry crumb

Excess of flour

Not enough shortening or liquid
Overheating of egg whites
Baking time too long

Excess of flour
Overheating of egg whites
Baking time too long

Note: Failure of some cakes may be caused by failure to beat and add egg whites and egg yolks sep-
arately (where recipe so directs). Adding whole eggs, no matter how thoroughly beaten, may pro-
duce different results.

Golden Orange Crunch Cake

A Base Recipe
Set out a 9-in. tubed pan.

For Crunch Topping — Chop finely

IVi cups (about 6 oz.) walnuts
Melt in a small saucepan over low heat

Va cup butter
Mix thoroughly the nuts, melted butter and
% cup fine, dry bread crumbs

(about 2 slices bread)
Vi cup firmly packed brown sugar
Va teaspoon salt
Va teaspoon cinnamon
Using the back of a spoon, press nut mixture
very firmly into an even layer on bottom and
sides of tubed pan. Set aside.

For Cake — Sift together and set aside
3 cups sifted flour
1 tablespoon baking powder
Vi teaspoon salt
Cream together until butter is softened
Ya cup butter
1 tablespoon grated orange peel
(page 4)

Add gradually, creaming until fluffy after each
addition

V/a cups sugar
Add in thirds, beating thoroughly after each
addition

3 eggs, well beaten

Measure and combine

Vi cup undiluted evaporated milk
Va cup orange juice

Beating only until smooth after each addition,
alternately add dry ingredients in fourths,
liquid in thirds, to creamed mixture. Finally,
beat only until smooth (do not overheat).

Turn batter into pan.

Bake at 375°F 55 to 60 min., or until cake
tests done (page 6).

Remove cake from oven and place on a cooling
rack. Allow cake to cool in pan 30 min. Cover
with cake plate, carefully invert and remove
pan. Cool thoroughly before cutting.

One 9-in. tubed cake

— Lemon Crunch Cake

Follow A Recipe. Substitute Wi teaspoons
grated lemon peel for the orange peel, and 2
tablespoons lemon juice and 2 tablespoons
water for the orange juice.

— Pineapple Crunch Cake

Follow A Recipe. Substitute H teaspoon pine-
apple extract for the grated orange peel. Fold
M cup well-drained crushed pineapple into
the batter and substitute sirup drained from
pineapple for the orange juice.

Pineapple
Upside-Douin Cake

Pineapple Upside-Down Cake

▲ Base Recipe

Set out an 8x8x2-in. cake pan.

For Pineapple Topping — Drain, reserving
sirup, contents of

1 No. 2 can pineapple spears

(about 16 spears)

Heat in a saucepan over low heat
Va cup butter or margarine

Add and blend in thoroughly

% cup firmly packed brown sugar

Turn mixture into cake pan and spread evenly.
Arrange the drained pineapple spears on top
of the brown sugar mixture. Set aside.

For Cake— Sift together and set aside
1 Vi cups sifted cake flour

2 teaspoons baking powder
Vi teaspoon salt

Cream together until softened

14 cup butter or margarine
1 teaspoon vanilla extract

Add gradually, creaming until fluffy after each
addition

Vi cup sugar
Add gradually, beating thoroughly after each
addition

1 egg, well beaten
Measure Yi cup of the reserved pineapple
sirup. (Remaining sirup may be used in other
food preparation) .

Beating only until smooth after each addition,
alternately add dry ingredients in fourths,
pineapple sirup in thirds, to creamed mixture.
Finally, beat only until smooth (do not over-
beat). Turn batter over pineapple spears and
spread evenly to edges of pan.

Bake at 350°F about 50 min., or until cake
tests done (page 6).

Remove from oven; let stand 1 to 2 min. in
pan on cooling rack. To remove from pan, run
spatula gently around sides. Cover with a
serving plate and invert; allow pan to remain
over cake 1 or 2 min. Lift pan off. Serve cake
warm or cool.

If desired, garnish with whipped cream.

One 8-in. square cake

— Cranberry Upside-Down Cake

Follow A Recipe. Substitute Cranberry Top-
ping for Pineapple Topping. Substitute H
cup milk for the pineapple sirup in cake batter.

For Cranberry Topping — Heat H cup but-
ter or margarine over low heat. Add % cup
sugar, 1 tablespoon grated orange peel (page
4) and . L 2 teaspoon vanilla extract; blend in
thoroughly. Spread mixture ' evenly in the
cake pan. Wash and coarsely chop 2 cups
cranberries. Mix thoroughly with H cup
sugar. Spread over mixture in pan.

Two-Egg Cake

▲ Base Recipe
Prepare (page 6) a 9x9x2-in. cake pan.

Sift together and set aside
1% cups sifted cake flour
2 teaspoons baking powder
Vi teaspoon salt

Cream together until shortening is softened
Vi cup shortening
1 teaspoon vanilla extract

Add gradually, creaming until fluffy after each
addition

1 cup sugar

Add in thirds, beating thoroughly after each
addition

2 eggs, well beaten
Measure

Vi cup milk
Beating only until smooth after each addition,
alternately add dry ingredients in fourths,
milk in thirds, to creamed mixture. Finally,
beat only until smooth (do not overheat).
Turn batter into the pan.

Bake at 350°F 35 to 45 min., or until cake
tests done (page 6).

Cool and remove from pans as directed for
butter-type cakes (page 6).

One 9-in. square cake

— Easy Marble Cake

Follow A Recipe. Divide batter into halves.
Blend 1 sq. (1 oz.) chocolate, melted (page 5)
and cooled, into one portion. Spoon batters
into prepared pan, alternating spoonfuls of
light and dark. Bake as in A Recipe.

-Broiler Cake P ^

Follow A Recipe for baking cake. Set cake on
cooling rack while preparing Broiler Topping.

For Broiler Topping — Cut 1 cup moist
shredded coconut into short lengths and chop
M cup nuts; set aside. Cream }i cup butter or
margarine until softened. Add % cup firmly
packed brown sugar gradually, creaming until
fluffy after each addition. Blend in M cup
cream. Stir in the coconut and nuts. Lightly
spread topping over the cake after it has
cooled in pan 10 to 15 min.

Set temperature control of range at Broil.

Place cake on broiler rack and put into broiler
so top is about 4 in. from source of heat.
Broil about 2 min., or until topping bubbles.
Watch closely to avoid scorching.

— Cottage Pudding

Follow A Recipe. To serve, cut cake into
squares and pour Vanilla, Lemon or Butter-
scotch Sauce over each serving.

For Vanilla Sauce — Sift together into a
saucepan 1 cup sugar, 2 tablespoons corn-
starch and )i teaspoon salt. Add 2 cups boiling
water gradually, stirring constantly. Continu-
ing to stir, bring to boiling; simmer 5 min.
Remove from heat and blend in X A cup butter
or margarine and 2 teaspoons vanilla extract.
Serve warm or cold.

For Lemon Sauce — Follow recipe for Va-
nilla Sauce. Substitute 3 tablespoons lemon
juice and 2 teaspoons grated lemon peel (page
4) for the vanilla extract.

For Butterscotch Sauce — Melt over low
heat in a saucepan 1 tablespoon butter or
margarine. Add a mixture of % cup firmly
packed brown sugar and 5 tablespoons flour,
stirring constantly until blended. Remove from
heat. Gradually add 2 cups milk, stirring until
blended. Bring to boiling; boil 1 min., stirring
constantly. Remove from heat. Blend in 1
teaspoon vanilla extract. Cool slightly before
serving. m ijfS-^,

-Cupcakes ^ ^ * ^

Follow A Recipe. Use 12 to 15 muffin-pan
wells lined with paper baking cups, or with
bottoms greased. Fill each about two-thirds
full. Bake at 375°F 20 to 25 min., or until
cakes test done (page 6).

cake

Gold Cake
(Quick Metho

▲ Base Recipe

Prepare (page 6) two 8-in. round layer cake
pans.

Sift together into a large bowl
2 cups sifted cake flour
1 Va cups sugar

214 teaspoons baking powder
1 teaspoon salt

Measure

1 cup milk

Add % cup of the milk to dry ingredients with
Vi cup hydrogenated vegetable short-
ening or all-purpose shortening
1 teaspoon lemon extract
Vi teaspoon vanilla extract
Stir only enough to moisten. Beat 200 strokes
by hand or 2 min. on electric mixer at medium
speed. Scrape sides of bowl several times dur-
ing beating. Add remaining milk and

4 egg yolks, unbeaten
Beat 200 strokes or 2 min. on electric mixer,
scraping sides of bowl several times. Pour
batter into pans.

Bake at 350°F 30 to 35 min., or until cake
tests done (page 6).

Cool and remove from pans as directed for
butter-type cakes (page 6).

Two 8-in. round layers

— Spice Cake

Follow A Recipe. Sift 1 teaspoon cinnamon,
teaspoon nutmeg and M teaspoon cloves
with dry ingredients. Omit extracts. Substitute
2 eggs for the 4 egg yolks.

— Lord Baltimore Cake

Prepare three 8-in. round layer cake pans.
Prepare one and one-half times A Recipe.
Sift X A teaspoon nutmeg with dry ingredients.
Omit vanilla extract and increase lemon ex-
tract to 1H teaspoons.

When cake is cool, prepare Lord Baltimore
Frosting (page 63); fill and frost as directed
(page 6).

Blender Yellow Cake

▲ Base Recipe

Prepare (page 6) two 8-in. round layer cake
pans. See page 5 for using an electric blender.

Sift together into a large bowl and set aside

2 cups sifted cake flour
j^f 1 tablespoon baking powder

Vi teaspoon salt
Put into the blender container

2 eggs, unbeaten
Cover and blend for a few seconds. Turn off
motor and add to blender container in order
Vi cup hydrogenated vegetable short-
ening or all-purpose shortening
VA cups sugar
1 Vi teaspoons vanilla extract
Vi teaspoon almond extract
1 cup milk
Cover and blend 2 min.

Using a rubber spatula, scrape down sides of
container. Blend a few seconds longer. Grad-
ually add two thirds of blended mixture to the
sifted dry ingredients, stirring after each addi-
tion. Stir until well blended (total strokes,
about 100) . Add remaining mixture all at one
time; mix until smooth. Turn batter into pans.

Bake at 350°F 25 to 30 min., or until cake
tests done (page 6).

Cool and remove from pans as directed for
butter-type cakes (page 6).

Two 8-in. round layers

— Blender Banana Cake

Follow A Recipe. Decrease baking powder to
114 teaspoons and add % teaspoon baking
soda. Decrease sugar to 1 cup, increase va-
nilla extract to 2 teaspoons; omit almond ex-
tract. Substitute 1 cup banana puree for milk.

For Banana Puree — Peel and cut into pieces
2 or 3 bananas with all-yellow or brown-
flecked peel (or enough to make 1 cup banana
puree) . Cover blender and turn on motor. Add
banana pieces one at a time, blending until
pureed (of same consistency throughout) .

— Blender Chocolate Cake

Melt (page 5) 2 sq. (2 oz.) chocolate and set

aside to cool. Follow A Recipe. Omit almond
extract. Add melted chocolate after the milk.

Pound Cake

▲ Base Recipe

Prepare (page 6) a 9Kx5J4x2M-in. loaf pan.

Sift together

2Vi cups sifted cake flour

Va teaspoon baking powder

Va teaspoon salt

Va teaspoon mace
Set aside.

Cream together until butter is softened

1 cup butter

2 teaspoons grated lemon peel

(page 4)
114 teaspoons vanilla extract
Vi teaspoon almond extract

Add gradually, creaming until fluffy after each
addition

1 cup plus 2 tablespoons sugar

Add in thirds, beating thoroughly after each
addition

4 eggs, well beaten

Beating only until smooth after each addition,
add dry ingredients in fourths to creamed mix-
ture. Finally, beat only until smooth (do not
overheat). Turn batter into pan. With spatula,
draw batter from center toward edges of pan.

Bake at 325°F 1 hr. 10 min., or until cake
tests done (page 6).

Cool and remove from pan as directed for
butter-type cakes (page 6).

One 9x5-in. loaf cake

Note: Pound cake makes an excellent founda-
tion for Baked Alaska. It also is a favorite base
for Trifle (a classic chilled dessert of English
origin, usually consisting of cake pieces, which
may be sponge or pound cake, sprinkled with
brandy, rum or sherry; fresh fruit or pre-
serves; a soft custard; and whipped cream).

—Cherry-Nut Pound Cake

Follow A Recipe. Fold in Yt cup finely chopped
candied cherries, M cup finely chopped can-
died citron and M cup chopped walnuts with
the last addition of flour. Fruit may first be
marinated, if desired, in just enough brandy
or rum to cover.

— Caraway Pound Cake

Follow A Recipe. Fold in 1 teaspoon caraway
seeds with the last addition of flour.

— Party-color Pound Cake

Follow A Recipe. Divide batter into three
equal portions. Leave one portion uncolored;
tint second portion green and third portion
pink, adding only enough green and red food
coloring (one drop at a time) to tint very
delicately. Spoon the three portions alter-
nately into the pan; draw spoon through bat-
ter once or twice to swirl three colors together.

Meltaway Chocolate Cream Cake
with Peppermint Seven-Minute Frosting

Meltaway Chocolate Cream Cake

Prepare (page 6) two 9-in. round layer cake
pans. Set a bowl and rotary beater in refrigera-
tor to chill.

Sift together and set aside

2 cups sifted cake flour
1 Vi cups sugar

Vl cup cocoa
1 tablespoon baking powder

Vl teaspoon salt
Using the chilled bowl and beater, beat
cream stands in soft peaks when beater
slowly lifted upright

1 cup chilled whipping cream
Using a clean beater, beat until rounded
are formed

3 egg whites
Gently but thoroughly fold together (page
whipped cream and beaten egg whites,
the dry ingredients over this mixture
fourths, folding in alternately with a mixture

Vi cup milk

2 teaspoons vanilla extract

Turn batter into pans.

Cool and remove from pans as directed for
butter-type cakes (page 6).

Two 9-in. round layers

Whipped Cream Cake

Prepare (page 6) two 8-in. round layer cake
pans. Set a bowl and rotary beater in refrig-
erator to chill.

Sift together and set aside
1 Vi cups sifted cake flour

1 cup sugar

2 teaspoons baking powder
V* teaspoon salt

Using chilled bowl and beater, beat until
cream stands in soft peaks when beater is
lifted upright

1 cup chilled whipping cream

Set in refrigerator while beating eggs.

Beat until thick and piled softly

2 eggs

Fold (page 4) the whipped cream and beaten
eggs together with

1 Vi teaspoons vanilla extract
Va teaspoon lemon extract

Sift dry ingredients, about one fourth at a
time, over mixture; gently fold until just
blended after each addition. Finally, fold only
until blended. Turn batter into pans.

Bake at 350°F 30 min., or until cake tests
done (page 6) .

Cool and remove from pans as directed for
butter-type cakes (page 6). Cool completely.

Two 8-in. round layers

Bake at 350°F 25 to 30 min.,. or until
tests done (page 6) .

Shower Cake

Delicate whipped cream takes the place of
shortening in this cake of sheer elegance.

Prepare (page 6) two 9-in. round layer cake
pans. Set a bowl and rotary beater in refrig-
erator to chill.

Prepare and set in refrigerator to chill

Creamy Pineapple Filling (page 66)
Set out

VA cups sugar
Sift y% cup of the sugar with
2 cups sifted cake flour
1 tablespoon baking powder
Vi teaspoon salt
Set mixture aside.

Using chilled bowl and beater, beat until
cream stands in soft peaks when beater is
slowly lifted upright

1 cup chilled whipping cream

Beat in M cup of the sugar. Set in refrigerator
while beating egg whites.

Using clean beater, beat until frothy

4 egg whites
Add the remaining % cup sugar gradually,
beating well after each addition. Beat until
rounded peaks are formed. Fold in (page 4)
the whipped cream, together with

% teaspoon almond extract ^
Measure

Vi cup water rjr
Folding only until blended after each addition,
alternately add dry ingredients in fourths,
water in thirds, to whipped cream mixture.

Finally, fold only until blended. Turn batter
into pans.

Bake at 350°F 30 min., or until cake tests
done (page 6).

Cool and remove from pans as directed for
butter-type cakes (page 6). Cool completely.

Fill (page 6) with the Creamy Pineapple Fill-
ing. Frost sides and top of cake with

Seven-Minute Frosting (page 61) or
White Mountain Frosting (page 62)

Reserve H cup frosting for decorating.

For Shower Decoration— If necessary, add
1 to 2 tablespoons sifted confectioners' sugar
to the reserved frosting to give it a decorating-
frosting consistency. Blend in red food color-
ing, a drop at a time, until frosting is a
delicate pink color. Set frosting aside.

To make umbrella, cut a piece of heavy alu-
minum foil into a wedge shape, 4 in. wide at
base and 4 in. long. Curve wedge to form
umbrella top (see photo). Using a spatula,
spread pink frosting over both sides of um-
brella, using lengthwise strokes on the outside
to simulate umbrella spokes. Allow frosting
on umbrella to set, keeping curved position.
At one side of the frosted cake form the shaft
and curved handle of the umbrella by forcing
remaining pink frosting through a pastry bag
and No. 2 decorating tube. Make the shaft
about 4 in. long. Using same decorating tube,
form small droplets over top of cake (see
photo). Set umbrella top in place.

One 9-inch round layer cake

It's traditional and it's fun to add to the bride' s-
cake batter the trinkets that foretell the future
of the guests who find them in their portions of
cake: a penny for wealth, a horseshoe for hick,
a ring for the next bride, a thimble for the
'spinster and a button for the bachelor. Fold
them into the batter with the egg whites, and be
sure to divide them among the three layers.

For Cake Layers — Prepare (page 6) two 8-
in. round layer cake pans, one 12-in. round
layer cake pan (2 in. deep) and a 1-lb. coffee
can. Grease sides of 12-in. pan and coffee can
and line with parchment paper cut l A in. wider
than sides of pan. Lightly grease paper.

Bride's Cake

Prepare one recipe of batter for 12-in. layer
and another for 8-in. and coffee-can layers.

Sift together

3 cups sifted cake flour
1 tablespoon baking powder
14 teaspoon salt

Set aside.

Cream together until butter is softened
% cup butter

1 tablespoon vanilla extract
V* teaspoon almond extract

Add gradually, creaming until fluffy after each
addition

1 cup sugar
Measure and combine

Vi cup water

Vi cup milk
Beating only until smooth after each addition,
alternately add dry ingredients in fourths,
liquid in thirds, to creamed mixture. Finally,
beat only until smooth (do not overheat).

Beat until frothy
6 egg whites

Add gradually, beating well after each addition

3 A cup sugar
Beat until rounded peaks are formed. Spread
beaten egg whites over batter and gently but
thoroughly fold together (page 4). Turn
batter into the 12-in. pan.

Bake at 350°F 50 to 55 min., or until cake
tests done (page 6).

Cool and remove from pan as directed for
butter-type cakes (page 6) .

Repeat recipe for 8-in. and coffee-can layers.
Fill 8-in. pans two-thirds full. Turn remaining
batter into coffee can.

Bake at 350°F 30 to 35 min. for 8-in. layers
and 40 to 45 min. for coffee-can layer, or
until cakes test done.

Cool and remove from pans as directed.

Prepare

Bride's Butter Frosting (page 17)

To Frost and Decorate Cake— Spread
sides and tops of cooled cake layers with a thin
coating of frosting. (This coating prevents
crumbs from getting in the final frosting and
also helps keep the cake moist and fresh.) Do
not put layers together. Cover well with waxed
paper, tucking paper under cake racks.

The next day, when ready to start decorating,
prepare

Bride's Butter Frosting (one and one-
half times recipe)

Cut two rounds of thin cardboard, one about
8 in., the other 5 in. in diameter. Cover with
aluminum foil. (Cardboard merely prevents
knife from cutting into lower layers.)

Place 12-in. layer on cake plate. In the center
of the layer, spread a thin layer of frosting
the size of the larger cardboard round. Press
cardboard firmly into the frosting. Cover with
one of the 8-in. layers, frosted surface up.
Spread top with frosting; cover with the other
8-in. layer.

In the center of the top layer, spread a thin
layer of frosting the size of the smaller card-
board. Press cardboard firmly into the frosting.
Cover with coffee-can layer, frosted side up.

Frost sides of all three tiers (layers), com-
pletely covering the cake.

Dip spatula in hot water and smooth frosting.
Frost exposed top of each tier. Decorate cake
by forcing frosting through cake decorator or
pastry bag and tube, using shell, rosette, or
star tube. Make a fluting of frosting around
base and edge of each tier.

Tiny icing flowers and other decorations may
be used to decorate cake.

The traditional bride and groom dolls may be
affixed to the top with frosting. Or top the
cake with a miniature of the bride's bouquet.

To Serve a Three-Tiered Bride's Cake —
Hold knife vertically and cut through the bot-
tom layer around outside of middle layer. Slice
part of bottom layer that extends beyond
middle layer into serving-size pieces. Repeat
with middle layer, cutting through middle
layer around outside of top layer only to top of
bottom layer. (See illustration.)

The top layer may be removed and placed on a
small serving plate on the table. Remainder of
cake may be removed to the kitchen for slicing.
Serve on individual plates or from one large
plate. It is best to wipe crumbs and frosting
from the knife frequently. Dipping the knife
in hot water also aids in cutting the cake.

50 to 60 servings

Bride's Butter Frosting

Cream together until butter is softened
% cup butter
l'/i teaspoons vanilla extract
Va teaspoon almond extract

Add gradually, creaming until fluffy after each
addition

6 cups (about 1% lbs.) sifted
confectioners' sugar
Add and continue creaming until smooth

1 egg white, unbeaten
Blend in gradually, a tablespoonful at a time,
until frosting is of spreading consistency

3 to 6 tablespoons cream

Wellesley Fudge Cake

For Cake — Prepare (page 6) two 8x8x2-in.
cake pans.

Combine and set over simmering water
4 sq. (4 oz.) chocolate
V% cup hot water

When chocolate is melted, blend thoroughly.
Add and stir until dissolved

V% cup sugar
Set aside to cool.

after each

Meanwhile, sift together and set i
2 cups sifted cake flour
IVi teaspoons bakingnfUM^H
Vi teaspoon baking soda

Yi tetrepoon isalt^^^^^H
Cream together until butter is softened
Vx cup butterSn^^H

2 teaspoons vanilla extract

Add gradually, creaming until fluffy after each
addition

1 Va cups sugar

Add iq thirds, bea
addition

4 eggs, we!

Mix in the cooled

Measure

% cup milk

Beating only until smooth after each addition,
alternately add dry ingredients in fourths,
milk in thirds, to creamed mixture. Finally,
beat only until smooth (do not overheat).

Turn batter into pans.

Bake at 350°F 25 to 30 min., or until cake tests
done (page 6).

Cool and remove from pans as directed for
butter- type cakes (page 6). Prepare Fudge
Frosting.

For Fudge Frosting — Put in 3-qt. saucepan
4 sq. (4 oz.) chocolate, cut in pieces

3 cups sugar

1 cup milk
Vi cup butter

2 tablespoons white corn sirup

Stir over low heat until sugar is dissolved.
Increase heat and bring mixture to boiling.
Put candy thermometer in place. During cook-
ing, wash any crystals from sides of pan with a
pastry brush dipped in water. Cook, stirring
occasionally, until mixture reaches 234°F (soft
ball stage, page 5; remove from heat while

testing). Remove pan to cooling rack and cool
to lukewarm (about 110°F) without stirring
or moving pan.

When cool, blend in

1 tablespoon vanilla extract

Beat until creamy and of spreading consistency.
Fill and frost cake (page 6) .

One 8-inch square layer cake

Devil's Food Cake

▲ Base Recipe

Its rich, red color makes this definitely devil's
food, not chocolate cake.

Prepare (page 6) two 9-in. round layer cake
pans.

Melt (page 5) and set aside to cool

3 sq. (3 oz.) chocolate
Sift together and set aside
2V4 cups sifted cake flour
1 teaspoon baking powder
Vi teaspoon baking soda
Vi teaspoon salt
Cream together until butter is softened
Vi cup butter

1 teaspoon vanilla extract

Add gradually, creaming until fluffy after each
addition

1 Vi cups firmly packed light brown
sugar

Add in thirds, beating thoroughly after each
addition

2 eggs, well beaten

Stir in cooled chocolate.

Measure

1 cup milk

Beating only until smooth after each addition,
alternately add dry ingredients in fourths, milk
in thirds, to creamed mixture. Finally, beat
only until smooth (do not overheat). Blend in
with final few strokes

1 teaspoon red food coloring
Turn batter into pans.

Bake at 375°F 30 to 35 min., or until cake
tests done (page 6).

Cool and remove from pans as directed for
butter-type cakes (page 6).

Two 9-in. round layers

Note: Red food coloring is added to produce a
red Devil's Food Cake, but it may be omitted.

— Devil's Food Cupcakes

Follow A Recipe. Use 24 2H-in. muffin-pan
wells lined with paper baking cups, or with
bottoms greased. Fill each about one-half full.
Bake at 375°F about 20 min.

—Devil-Mint Cake

Follow A Recipe. Fill and frost cake (page 6)
with Peppermint Butter Frosting (page 65).
Sprinkle crushed peppermint-stick candy

over top of cake.

Sour-Cream Fudge Cake
(Quick Method)

You just can't get this special richness without
sour cream. It's the easy one-bowl method.

Prepare (page 6) two 8-in. round layer cake
pans.

Combine and stir until well blended and thick
3 sq. (3 oz.) chocolate, melted

(page 5)
Vi cup boiling water

Set aside to cool.

Sift together into a large bowl
2 cups sifted cake flour
1 Vi cups sugar

1 teaspoon baking powder
Vi teaspoon baking soda
Vi teaspoon salt
Add to dry ingredients

1 cup thick sour cream

Vs cup hydrogenated vegetable short-
ening or all-purpose shortening
Stir only enough to moisten. Beat 200 strokes
by hand or 2 min. on electric mixer at medium
speed. Scrape sides of bowl several times dur-
ing beating. Add cooled chocolate mixture and

2 eggs, unbeaten

1 Vi teaspoons vanilla extract
Beat 200 strokes or 2 min. on electric mixer,
scraping sides of bowl several times. Pour
batter into pans.

Bake at 350°F about 30 min., or until cake
tests done (page 6) .

Cool and remove from pans as directed for
butter-type cakes (page 6).

Two 8-in. round layers

Cocoa Cake

A Base Recipe
Prepare (page 6) two 8-in. round layer cake
pans.

Sift together and set aside

2 cups sifted cake flour
% cup cocoa
1 teaspoon concentrated soluble
coffee

1 teaspoon baking powder
Vi teaspoon baking soda
Vi teaspoon salt

Cream together until softened
Vi cup butter or margarine

1 teaspoon vanilla extract

Add gradually, creaming until fluffy after each
addition

l'/i cups sugar
Add in thirds, beating thoroughly after each
addition

2 eggs, well beaten
Measure

1 cup buttermilk or sour milk
Beating only until smooth after each addition,
alternately add dry ingredients in fourths,
liquid in thirds, to creamed mixture. Finally,
beat only until smooth (do not overheat). Turn
batter into pans.

Bake at 350°F 25 to 30 min., or until cake tests
done (page 6).

Cool and remove from pans as directed for
butter-type cakes (page 6).

Two 8-in. round layers

— Dutch-Cocoa Cake

Follow A Recipe. Substitute % cup Dutch
process cocoa for the cocoa in the recipe and
omit the concentrated soluble coffee.

Ige Cake

Prepare (page 6) two 8-in. rounS layer cake
pans.

Combine in top of double boiler

3 sq. (3 oz.) chocolate, grated
% cup boiling water

Cook over simmering water, stirring constantly,
until chocolate is melted and mixture thickens.
Set aside to cool.

Sift together and set aside

2 cups sifted cake flour
a A teaspoon baking soda
Vi teaspoon baking powder
Vi teaspoon salt
Cream together until lard is softened
Vl cup lard
VA teaspoons vanilla extract

1 teaspoon rum extract

Add gradually, creaming until fluffy after each
addition

l'/z cups sugar
Add in thirds, beating thoroughly after each
addition

2 eggs, well beaten

Add and stir in the cool chocolate mixture.

Measure

Vi cup buttermilk or sour milk

Beating only until smooth after each addition,
alternately add dry ingredients in fourths,
liquid in thirds, to creamed mixture. Finally,
beat only until smooth (do not overheat).
Turn batter into pans.

Bake at 350°F 25 to 30 min., or until cake
tests done (page 6).

Cool and remove from pans as directed for
butter-type cakes (page 6).

Two 8-in. round layers

Marbleized Cake

A Base Recipe

Marbleizing a cake provides scope for your
artistic urge. All the light-colored batter goes
into the pan first, with all the chocolate batter
over it. Graceful marble-like veinings are pro-
duced by swirling and lifting a spoon lightly
through both.

Prepare (page 6) an 8x8x2-in. cake pan.

Melt (page 5) and set aside to cool

I'/z sq. (l'/2 oz.) chocolate
Sift together and set aside

2 cups sifted cake flour
2 teaspoons baking powder
Vi teaspoon salt
Cream together until shortening is softened
Vi cup shortening

2 teaspoons vanilla extract

Add gradually, creaming until fluffy after each
addition

1 cup sugar
Measure

% cup milk
Beating only until smooth after each addition,
alternately add dry ingredients in fourths,
milk in thirds, to creamed mixture. Finally,
beat only until smooth (do not overheat).

Beat until rounded peaks are formed

3 egg whites

Spread beaten egg whites over batter and
gently fold together (page 4). Turn one half
of batter into the pan.

Stir into cooled chocolate

2 tablespoons hot water
1 tablespoon sugar

Vz teaspoon baking soda

Blend chocolate mixture into batter remaining
in bowl, and spoon over batter in pan. Gently
lift white batter through chocolate batter to
produce marbled effect (do not overblend).

Bake at 350°F 30 to 45 min., or until cake tests
done (page 6).

Cool and remove from pan as directed for
butter-type cakes (page 6).

When cake is cool, prepare

Beige Seven-Minute Frosting
(one-half recipe, page 61)

Frost cake (page 6). If desired, decorate
with toasted pecan halves.

One 8-in. square cake

— Marbleized Choco-Mint Cake

Follow A Recipe. Add to the white portion of
batter H to H teaspoon peppermint extract
and 3 drops red or green food coloring, and

blend thoroughly. Proceed as in A Recipe.

— Mocha Cake

Follow A Recipe, but bake in a 9x9x2-in. cake
pan. Do not divide batter. Sift M cup con-
centrated soluble coffee with the flour. Re-
duce chocolate to Vi sq. ()4 oz.); omit hot
water, sugar and baking soda mixture. Blend
the melted chocolate with the creamed
shortening-sugar mixture.

Burnt-Sugar Cake

A Base Recipe

Prepare (page 6) a 9x9x2-in. cake pan.

For Burnt-Sugar Sirup — Melt in a heavy,
light-colored skillet (a black skillet makes it
difficult to see the color of the sirup) over
low heat

2 cups sugar
With back of wooden spoon, gently keep sugar
moving toward center of skillet until it is
melted. Heat until sirup is a rich brown (darker
than for caramel sirup) and until foam ap-
pears. Remove from heat and add gradually, a
very small amount at a time, stirring constantly

1 Vi cups boiling water
(Be careful that steam does not burn hand.)
Return to low heat and continue to stir until
bubbles are the size of dimes (about 5 min.).
Set aside to cool completely.

For Cake — Sift together

IVi cups sifted cake flour
2V4 teaspoons baking powder
Vi teaspoon salt

Set aside.

Cream together until shortening is softened
Vi cup shortening
1 teaspoon vanilla extract

Add gradually, creaming until fluffy
addition

' after

Add in thirds, beating thoroughly after
addition

2 egg yolks, well beaten

Mix together

Vi cup water

Vi cup Burnt-Sugar Sirup (part of
remainder to be used for
Burnt-Sugar Butter Frosting)

Beating only until smooth after each addition,
alternately add dry ingredients in fourths,
liquid in thirds, to creamed mixture. Finally,
beat only until smooth (do not overheat).

Using clean beater, beat until frothy

2 egg whites
Add gradually, beating thoroughly after each
addition

Va cup sugar
Beat until rounded peaks are formed. Spread
beaten egg whites over batter and gently fold
together (page 4). Turn batter into pan.

Bake at 350°F 35 to 40 min., or until cake
tests done (page 6) .

Cool and remove from pan as directed for
butter-type cakes (page 6).

When cake is completely cool, prepare

Burnt-Sugar Butter Frosting (page 65)

Frost sides and top of cake (page 6) . Sprinkle
top with

Chopped toasted pecans

One 9-in. square cake

Note: Burnt-Sugar Sirup may be stored in a
tightly covered jar for future use.

— Burnt-Sugar Layer Cake

Substitute two 8-in. layer cake pans. Follow A
Recipe. Fill and frost cake (page 6) .

Graham Cracker Cake

An old-fashioned favorite, light and lu.
with a distinctive flavor and texture.

Prepare (page 6) two 9-in. round layer <s
pans.

Prepare and chill

Creamy Vanilla Filling (page 66)
Sift together and set aside
Vi cup sifted cake flour

2 teaspoons baking powder
Va teaspoon salt

Set out

24 graham crackers (or enough to
yield 2 cups crumbs)

Prepare crumbs (page 5). Add to dry ingredi-
ents with

% cup (about 3 oz.) chopped pecans

Mix together and set aside.

Cream together until softened

1 cup butter or margarine
IVi teaspoons vanilla extract

Add gradually, creaming until fluffy after each
addition

1 cup sugar
Add in thirds, beating thoroughly after each
addition

3 egg yolks, well beaten
Measure

1 cup milk

Beating only until smooth after each addition,
alternately add dry ingredients in fourths,
milk in thirds, to the creamed mixture.
Finally, beat only until batter is smooth (do
not overheat) .

Using clean beater, beat until frothy

3 egg whites
Add gradually, beating well after each addition

Va cup sugar
Beat until rounded peaks are formed. Spread
egg whites over the batter and gently fold
together (page 4). Turn batter into pans.

Bake at 350°F 30 to 35 min., or until cake
layers test done (page 6).

Cool and remove from pans as directed for
butter-type cakes (page 6).

Spread the chilled filling over one layer of
cooled cake. Cover with second layer. Sift
evenly over the top

Confectioners' sugar

One 9-in. round layer cake

Line 16 2J4-in. muffin-pan wells
baking cups, or grease bottoms i

Sift together and set aside '

2 cups sifted cake flour
1 teaspoon baking powder

teaspoon baking soda
teaspoon salt
teaspoon cinnamon
teaspoon nutmeg
teaspoon allspice
Va teaspoon cloves
Cream until softened

Vi cup butter or margarine
Add gradually, creaming until fluffy after each
addition

Vt cup sugar

Vl cup firmly packed brown sugar

Add in thirds, beating thoroughly after each
addition

2 eggs, well beaten

Measure

% cup buttermilk or sour milk

Beating only until smooth after each addition,
alternately add dry ingredients in fourths,
liquid in thirds, to creamed mixture. Finally,
beat only until smooth (do not overheat).

Spoon mixture into the prepared muffin-pan
wells, filling each about one-half full. (Fill
any empty wells one-half full with water.)

Bake at 350°F about 20 min., or until cakes
test done (page 6).

Cool and remove from muffin-pan wells as
directed for butter-type cakes (page 6).

Serve with

Molasses Whipped Cream (page 67)

16 cupcakes

— Favorite Spice Cake

Follow A Recipe; substitute for the muffin-pan
wells two 8-in. round layer cake pans. Prepare
the pans (page 6). Bake at 350°F 25 min., or
until cake tests done.

Banana Cake Royale

For Cake Layers — Prepare (page 6) three
8-in. round layer cake pans.

Set out

6 bananas with all-yellow or
brown-flecked peel
Sift together and set aside
2 cups sifted flour
1 tablespoon baking powder
1 teaspoon salt
Vi teaspoon baking soda
Set out

12 graham crackers (or enough to
yield T cup crumbs)

Prepare crumbs (page 5; the crumbs for
this cake should be granular like corn meal,
not fine and powdery like flour) . Mix with dry
ingredients and set aside.

Peel and mash 3 or 4 of the bananas (or enough
to yield \M cups mashed bananas). Reserve
the remaining bananas for filling and garnish.

Put into a 1-cup measuring cup for liquids

1 teaspoon lemon juice
Add, to fill to the H-cup line

Milk

Mix with mashed bananas; set mixture aside.

Cream together until shortening is softened
% cup shortening

2 teaspoons vanilla extract

Add gradually, creaming until fluffy after
each addition

% cup sugar
Add in thirds, beating thoroughly after each
addition

3 egg yolks, well beaten

Beating only until smooth after each addition,

alternately add dry ingredients in fourths,
banana-milk mixture in thirds, to the creamed
mixture. Finally, beat only until smooth (do
not overheat).

Using clean beater, beat until frothy
3 egg whites

Add gradually, beating well after each addition

Vi cup sugar
Beat until rounded peaks are formed. Spread
beaten egg whites over the batter and gently
fold together (page 4). Turn batter into the
prepared pans.

Bake at 350°F 30 to 35 min., or until cake
layers test done (page 6).

Cool and remove from pans as directed for
butter-type cakes (page 6).

To Complete Cake — While cake is cooling,
chill a bowl and rotary beater in refrigerator.

Chop and set aside

Vi cup (about 2 oz.) walnuts
When ready to serve cake, using chilled bowl
and beater, prepare

Sweetened Whipped Cream
(page 67)

Peel the remaining bananas and cut into slices.
Dip slices into

Pineapple juice

Place one cooled cake layer on a serving plate
and spread about one third of the whipped
cream over it. Arrange one third of the
banana slices over the whipped cream. Cover
with second layer and repeat procedure. Cover
with third layer, spread remaining whipped
cream over it, and arrange remaining banana
slices and the chopped nuts attractively aa. top.
Serve immediately. One 8-in. round layer cake

Maple Sirup Cake

Prepare (page 6) three 8-in. round layer cake
pans.

Sift together and set aside
2% cups sifted cake flour
1 tablespoon baking powder
% teaspoon salt

Cream until softened
% cup butter

Add gradually, creaming until fluffy after each
addition

% cup firmly packed light brown
sugar

Set mixture aside.

Beat until thick and lemon-colored
7 egg yolks

Add to creamed mixture in thirds, beating
thoroughly after each addition.

Measure and blend together
% cup milk
% cup maple sirup

Beating only until smooth after each addition,
alternately add the dry ingredients in fourths,
liquid in thirds, to the creamed mixture. Fi-
nally, beat only until smooth (do not over-
beat). Turn batter into pans.

Bake at 350°F 45 to 50 min., or until cake
tests done (page 6).

Cool and remove from pans as directed for
butter-type cakes (page 6).

When layers are cool, prepare

Maple Sugar Frosting (page 62)
Fill and frost cake (page 6). Sprinkle around
edge of top

Vi cup (about 2 oz.) coarsely

chopped butternuts or walnuts

One 8-in. round layer cake

Poppy Seed Cake

with White Mountain Frosting

Caraway Cake

▲ Base Recipe

Prepare (page 6) a 10x6xlK-in. pan.

Sift together into a bowl
1 Vi cups sifted flour

1 cup sugar

2 teaspoons baking powder
V4 teaspoon salt

Mix in

2 tablespoons caraway seeds

Cut in with pastry blender or two knives until
mixture resembles coarse corn meal

Vi cup lord
Blend together

% cup milk

Vi teaspoon vanilla extract

1 egg, beaten

Make a well in center of dry ingredients. Pour
milk mixture in all at one time. Mix until all
ingredients are moistened. Turn batter into
pan. Sprinkle over top

2 tablespoons sugar

Bake at 375°F 30 min., or until cake tests
done (page 6).

Cool in pan on cooling rack. Cut into squares.

One 10x6-in. cake

— Caraway-Almond Cake

Follow A Recipe. Sift K teaspoon mace with
the dry ingredients. Substitute H teaspoon
almond extract for the vanilla extract.

Addition of poppy seeds to a white-cake batter
gives the cake a delicate nut-like flavor.

Prepare (page 6) two 8-in. round layer cake
pans.

Put into a small bowl

Va cup milk
Add and allow to soak 2 hrs.

Vi cup (about 2Vi oz.) poppy seeds
Sift together and set aside
2V4 cups sifted cake flour
2 teaspoons baking powder
Vi teaspoon salt
Cream together until butter is softened
Va cup butter
I'/z teaspoons vanilla extract
Va teaspoon grated lemon peel
(page 4)
Few drops almond extract
Add gradually, creaming until fluffy after each
addition

1 Vi cups sugar
Beating only until smooth after each addition,
alternately add dry ingredients in fourths,
poppy seed and milk mixture in thirds, to
creamed mixture. Finally, beat only until
smooth (do not overheat).

Beat until rounded peaks are formed
4 egg whites

Carefully spread beaten egg whites over batter
and gently fold together (page 4) . Turn batter
into pans.

Bake at 350°F 30 to 35 min., or k until cake
tests done (page 6) .

Cool and remove from pans as directed for
butter-type cakes (page 6).

When cake is completely cooled, prepare

White Mountain Frosting (page 62)

Fill and frost cake (page 6). Sprinkle poppy
seeds over top.

One 8-in. round layer cake

Lightly grease a 10-in. tubed pan. Line bottom
with waxed paper cut to fit pan. Lightly grease
paper.

Put into a bowl

2 cups (about 10 oz.) dark seedless
raisins

Pour over the raisins
% cup sherry

Set aside.

Sift together and set aside
4 cups sifted flour
2 teaspoons baking powder

1 teaspoon nutmeg
Va teaspoon salt-

Chop and set aside

4 cups (about 1 lb.) walnuts
Cream together until softened
1 Va cups butter or margarine

2 teaspoons grated orange peel

(page 4)

Add gradually, creaming until fluffy after each
addition

2 cups sugar
Add gradually, beating thoroughly after each
addition

6 eggs, well beaten
Set aside.

Drain raisins, reserving liquid. Mix liquid with
% cup orange juice
Vi cup molasses

Beating only until smooth after each addition,
alternately add dry ingredients in fourths,
liquid in thirds, to creamed mixture. Finally,
beat only until smooth (do not overheat).

Blend in the raisins and walnuts. Turn batter
into pan, spreading evenly to edges.

Bake at 275°F 3 hrs., or until cake tests done
(page 6).

Cool completely on cooling rack and remove
from pan. One 10-in. tubed cake

Chocolate Funny Cake-Pie

▲ Base Recipe

For Pastry — Prepare (do not bake) and set
aside

9-in. pastry shell (Use your
favorite recipe or a mix.)

-Put into a saucepan

For Chocolate Saua
V2 cup water
T/2 sq. (1 Vi oz.) chocolate

Stir constantly over low heat until chocolate
is melted. Add . •

% cup sugar
Stirring constantly, bring to boiling; remove
from heat and stir in

Va cup butter or margarine fr- "^S
lVi teaspoons vanilla extract
Set aside.

For Cake — Finely chop and set aside

1 cup (about 4 oz.) walnuts
Sift together into a large bow
114 cups sifted cake flo

% cup sugar
1 Va teaspoons baking
Va teaspoon salt
Add to sifted dry ingredie
V2 cup milk

Va cup hydrogenated vegetable short- ^T*
ening or all-purpose shortening
VA teaspoons vanilla extraatJ

Beat until dry ingredients are just mixed. Add
1 egg, unbeaten

Beat 200 strokes by hand, or 2 min. on electric
mixer at medium speed. Scrape sides of tow,
several times during beating.

Add nuts and beat 100 strokes, or 1 min.
electric mixer. Turn batter into pastry shell
Stir sauce and carefully pour over cake batter.
(Sauce will sink to bottom.)

— Apricot Funny Cake-Pie

Follow A Recipe for Pastry and Cake. Sub-
stitute Apricot Sauce for the Chocolate Sauce.

For Apricot Sauce — Rinse and put into a
saucepan \i lb. (about 1 cup) dried apricots.
Cover apricots with VA cups hot water. Cover
pan and allow apricots to soak 1 hr. Simmer
apricots in water in which they have been
soaking for 40 min., or until fruit is plump and
tender. Drain cooked apricots, reserving liquid
in a 1-cup measuring cup for liquids. Force
apricots through a sieve or food mill into a
saucepan. Add water, if necessary, to the re-
served apricot liquid to make % cup liquid.
Add the liquid to the sieved apricots with Vi
cup sugar. Stirring constantly, bring to boil-
ing; cook 1 min. Remove from heat; stir in 3
tablespoons butter or margarine. Set aside.

Bake at 350°F 50 to 55 min., or until cake
tests done (page 6).

Serve warm. Top with whipped cream.

6 to 8 servings

Recipe

eetened

nsif

T qt. fresh ripe strawberries

Reserve Vi cup whole strawberries f or garnish.
Crush remaining berries slightly. SprinUfe wTT

1 cup sugar
Cover and set in refrigerator ^ ^tili thor-'
oughly. Gently mix fruit occasionally.

For Shortcake — Set out an 8-in. round layer
cake pan.

Sift together into a bowl
2 cups sifted flour
2 tablespoons sugar
1 tablespoon baking powder

Vi teaspoon salt
Cut in with a pastry blender or two knives
until mixture resembles coarse corn meal

Vi cup lard
Make a well in the center of trie dry ingredi-
ents. Pour in all at one time

Vl cup milk
Stir with a fork until dough ' follows fork.
Gently form dough into a ball and put onto a
lightly floured surface. Knead lightly with
fingertips 10 to 15 times.

Divide dough into halves. Roll each half about
Vi in. thick to fit the pan. Fit one round into
the pan and brush top with

Melted butter or margarine
Cover with second round; brush top with

Milk

Bake at 425°F 15 to 18 min., or until top is
delicately browned.

To Serve — Turn shortcake out of pan, split
and place bottom half on a serving plate. Spoon
one half of the crushed strawberries over it.
Cover with the top half and spoon remaining
berries over the top. Top with

Sweetened Whipped Cream
(page 67)

Garnish with the reserved whole berries.
Serve immediately. 6 servings

Note: Raspberries, blackberries, blueberries

or sliced peaches may be substituted for
strawberries.

— Individual Strawberry Shortcakes

Follow A Recipe. Roll out all the dough at
one time and cut into rounds with a 3-in.
cutter. Use even pressure to keep sides
straight. Put one half of the rounds on a
baking sheet; brushed with melted butter or
margarine. Top with remaining rounds; brush
tops with milk. Bake as for A Recipe.

Regal Fruitcake

Lightly grease bottom of 9Mx5J4x2?i-in. loaf
pan. Line bottom and sides with parchment
paper cut to fit pan. Lightly grease paper.

Coarsely chop and set aside

2 cups (about 8 oz.) walnuts

Cut (page 4) into small pieces and set aside
enough pitted dates to yield

1 cup (about 7 oz.) date pieces
Drain, slice and set aside on absorbent paper

1 cup (about 8 oz.) maraschino
cherries

(A few pats with the paper will absorb the
excess moisture.)

Sift together and set aside
1 Vi cups sifted flour

1 teaspoon baking powder
Vi teaspoon salt

Beat until thick and piled softly

3 eggs

Add gradually, beating well after each addition

% cup sugar
Thoroughly blend in fruits, nuts and

6 oz. (1 pkg.) semi-sweet chocolate
pieces

Mixing only until blended after each addition,
add dry ingredients in thirds to egg-fruit mix-
ture. Finally, mix only until blended. Turn
batter into pan, spreading to edges.

Place a shallow pan containing 2 cups water
on bottom rack of oven during baking period.

Bake at 300°F 1 hr. 45 min., or until cake
tests done (page 6).

Cool cake on cooling rack 10 min. before re-
moving from pan. Run spatula gently around
sides of pan. Cover with cooling rack. Invert.
Turn right side up immediately after peeling
off parchment paper.

Using a pastry brush, paint cake with brandy
or apple cider. Cool thoroughly and wrap
tightly in waxed paper, aluminum foil or
moisture-vapor-proof material. Store in cool
place to age for 10 days before serving.

One 9x5-in. fruitcake

Light Fruitcake

A Base Recipe

Prepare (page 6) two 8Hx4Mx2H-in. loaf pans.

Bring to boiling

2 cups water
Add, and again bring to boiling

Vi lb. (about T'/2 cups) golden
raisins

3 oz. chopped dried apricots (about

Vi cup)

Pour off water and drain fruit on absorbent
paper. Set aside.

Prepare and set aside

2 cups (about 11 oz.) slivered and

toasted blanched almonds (page 4)
Put into a large bowl

Vi cup sifted flour
Chop and combine with the flour

9 oz. candied pineapple (about 1 Vi

cups, chopped)
6 oz. red candied cherries (about 1

cup, chopped)
6 oz. green candied cherries (about
1 cup, chopped)

3 oz. candied citron (about Vi cup,

chopped)
3 oz. candied orange peel (about

Vi cup, chopped)
3 oz. candied lemon peel (about

Vi cup, chopped)
3 oz. pitted dates (about Vi cup,

chopped)
3 oz. dried figs (about Vi cup,

chopped)

Add almonds, drained raisins, apricots and
2 cups (8 oz.) finely chopped moist
shredded coconut

Toss together and set aside.

Sift together and set aside
1 Vi cups sifted flour
Wi teaspoons baking powder
1 teaspoon salt

Cream together until butter is softened
1 cup butter
1 teaspoon lemon juice

Add gradually, creaming until fluffy after each
addition

1 cup sugar
Add in thirds, beating thoroughly after each
addition

5 eggs, well beaten
Beat vigorously 150 strokes.

Measure

Vi cup orange juice

Beating only until smooth after each addition,
alternately add dry ingredients in fourths,
orange juice in thirds, to creamed mixture.
Finally, beat only until smooth (do not over-
beat). Turn batter over fruit and mix thor-
oughly. Turn into pans, spreading to edges.

Place a shallow pan containing 2 cups water
on bottom rack of oven during baking time.

Bake cake at 275°F 2 to IVi hrs., or until cake
tests done (page 6) with cake tester.

Cool completely, remove from pans, wrap and
store (page 6).

Once or twice a week, unwrap cakes and paint
them with rum, using a pastry brush. Rewrap
and store again. Before serving, brush glaze
lightly over cakes.

For Glaze — Combine in a saucepan
Va cup white corn sirup
2 tablespoons water
1 tablespoon orange juice

Bring to boiling and boil for 1 min.

After brushing glaze over cake, sprinkle with
Grated toasted almonds

Decorate with candied cherries and candied
citron; brush these with glaze. When glaze is
dry, slice cake and serve.

About 6 lbs. fruitcake

— Bite-Size Fruitcakes

Prepare one-half A Recipe. Brush about 6 doz.
lM-in. paper souffle cups with cooking (salad)
oil or melted shortening. Fill with about 1
tablespoon of batter. Decorate with bits of
red or green candied cherries.

Arrange, with space between cups, on baking
sheet on which double thickness of wet paper
toweling has been placed.

Bake at 300°F about 30 min., or until cakes
test done. Glaze before serving.

— Miniature Fruitcakes

Follow A Recipe. Brush about 4 doz. 2H-in.
paper baking cups with cooking (salad) oil or
melted shortening. Put cups in muffin-pan
wells. Fill two-thirds full with batter. Decorate
tops of cakes with strips of candied cherries,
a whole candied cherry, or whole blanched
almonds.

Bake cakes at 300°F about 45 min., or until
they test done. Glaze before serving.

Dark Fruitcake

Prepare (page 6) two 9Mx5Mx2M-in. loaf
pans.

Bring to boiling

2 cups water
Add, and again bring to boiling

Vi lb. (about IVi cups) dark seedless
raisins

5 oz. (about 1 cup) currants

Pour off water and drain fruit on absorbent
paper. Set aside.

Put into a large bowl

Vi cup sifted flour
Coarsely chop

Vi lb. pitted dates (about IVi cups,
chopped)

Vi lb. walnuts (about 2 cups, chopped)
Vi lb. pecans (about 2 cups, chopped)
'A lb. candied citron (about % cup,
chopped)

Vi lb. candied pineapple (about % cup,
chopped)

2 oz. candied orange peel (about Vi

cup, chopped)
2 oz. candied lemon peel (about Vi

cup, chopped)

Add the drained raisins and currants and
Vi lb. candied cherries, sliced (about
1 Vi cups, sliced)

Mix fruits and nuts with flour and set aside.

Sift together and set aside
2Vi cups sifted flour

1 teaspoon baking powder
% teaspoon salt
1 teaspoon cinnamon
Vi teaspoon nutmeg
Vi teaspoon allspice
Vt teaspoon mace

Cream until softened

1 cup butter or margarine

Add gradually, creaming until fluffy after each
addition

1 cup sugar

1 cup firmly packed brown sugar

Add in thirds, beating thoroughly after each
addition

4 eggs, well beaten
Blend in

Vi cup grape jelly
Measure

Vi cup grape juice
Beating only until smooth after each addition,
alternately add dry ingredients in fourths,
grape juice in thirds, to creamed mixture.
Finally, beat only until smooth (do not over-
beat) . Turn batter over fruit and nuts and mix
thoroughly. Turn into pans, spreading to edges.

Place a shallow pan containing 2 cups water
on bottom rack of oven during baking time.

Bake at 275°F 2 to 2 X A hrs., or until cake
tests done (page 6) with cake tester.

Cool completely, remove from pans, wrap and
store (page 6) .

Once or twice a week, unwrap cakes and paint
them with brandy, sherry, orange juice or
grape juice, using a pastry brush. Rewrap
and store again. About dVi lbs. fruitcake

Maraschino Date-Nut Cake

▲ Base Recipe

Prepare (page 6) a 13x9x2-in. cake pan.

Sift together and set aside
2 cups sifted flour
2 teaspoons baking powder
1 teaspoon allspice

1 teaspoon cinnamon
V* teaspoon salt

Drain, slice and set aside on absorbent paper
1 Vi cups (about 12 oz.) maraschino
cherries

(A few pats with the paper will absorb excess
moisture.)

Coarsely chop

2 cups (about 8 oz.) pecans

Cut (page 4) into small pieces enough pitted
dates to yield

1 cup (about 7 oz.) date pieces
Put fruits and nuts into a large bowl with

Va cup sifted flour
Mix well and set aside.

Grate (page 5) and set aside

2 sq. (2 oz.) chocolate
Cream together until softened

% cup butter or margarine
Vz teaspoon vanilla extract
Add gradually, creaming until fluffy after each
addition

2 cups sugar
Add in thirds, beating thoroughly after each
addition

4 egg yolks, well beaten

Add and beat until well blended the grated
chocolate and

1 cup unseasoned mashed potatoes

Measure

Vi cup milk

Beating only until blended after each addition,
alternately add dry ingredients in fourths, milk
in thirds, to creamed mixture. Finally, beat
only until smooth (do not overheat). Pour bat-
ter over fruit-nut mixture and mix thoroughly.

Beat until rounded peaks are formed
4 egg whites

Spread beaten egg whites over batter and fold
(page 4) together. Turn batter into pan and
spread evenly to edges.

Bake at 275°F 1 hr. 30 min., or until cake
tests done (page 6) with cake tester.

Cool and remove from pan as directed for
butter-type cakes (page 6). One 13x9-in. cake

—Date-Nut Cake

Follow A Recipe; use two 8x8x2-in. cake pans.
Omit maraschino cherries and chocolate. In-
crease date pieces and pecans to 3 cups each.
Bake at 350°F 50 min., or until cake tests done.

— Date-Nut Cupcakes

Follow A Recipe or recipe for Date-Nut Cake.
Use 24 23-i-in. muffin-pan wells lined with
paper baking cups, or with bottoms greased.
Bake at 350°F about 20 min.

Set out a 10-in. tubed pan.

Measure and pour into a large bowl
VA cups (about. 10) egg whites

Allow to stand at room temperature at least 1
hr. before beating. This will help to insure
greater volume.

Put into a bowl
4 egg yolks

(Reserve remaining egg yolks for use in other
food preparation.)

Meanwhile, sift together and set aside
VA cups sifted cake flour
Vi cup sugar

Add to egg whites

3 A teaspoon salt

Beat with wire whisk, hand rotary beater or
electric mixer until frothy. Beat in
VA teaspoons cream of tartar

Continue beating just until rounded peaks are
formed and egg whites do not slide when bowl
is partially inverted. Sprinkle over surface of
egg whites and fold in (page 4), 2 tablespoons
at a time

1 cup sugar

Sift about 4 tablespoons of flour mixture over
egg-white mixture; fold gently together. Re-
peat until all the flour mixture is folded in.

Add to egg yolks

2 tablespoons orange juice
1 Vi teaspoons grated orange peel
(page 4)
Va teaspoon almond extract
Beat until very thick and lemon-colored. Fold
one third of egg-white mixture into egg-yolk
mixture.

Add to remaining egg-white mixture and fold
in with a minimum number of strokes
Vi teaspoon vanilla extract

Immediately turn alternate layers of yellow
and white batters into pan, ending with white
batter on top. Cut through batter in several
places with knife or spatula to break large air
bubbles. Lift white batter through yellow bat-
ter to produce a marbled effect.

Bake at 375°F 35 min., or until cake surface
springs back when lightly touched.

Cool and remove from pans as directed for
sponge-type cakes (page 6) .

One 10-in. tubed cake

Orange Cream Cake with
Sweetened Whipped Cream

Sponge Cake

A Base Recipe

The distinguishing characteristic of a true
sponge cake is its leavening agent, which is
air rather than baking powder. The true sponge
cake contains no shortening. <^ .

Set out a 9-in. tubed pan. "^S^\J»^) • .

Measure and set aside ^ — * ^

1 cup sifted cake flour ♦ Jf*
Combine and beat until very thick and lemon-
colored

5 egg yolks
Vi cup sugar

2 tablespoons lemon or orange juice
1 teaspoon grated lemon or orange

peel (page 4) ^ #
1 teaspoon vanilla extract

Set aside.

Using clean beater, beat until frothy
5 egg whites
Vi teaspoon salt

Add gradually, beating well after each addition
Vi cup sugar

Beat until rounded peaks are formed and egg
whites do not slide when bowl is partially in-
verted. Spread the egg-yolk mixture over beat-
en egg whites and gently fold together (page
4) . Sift about one fourth of the flour at a time
over surface. Fold together gently after each
addition. Turn batter into pan.

Bake at 325°F 60 to 65 min., or until cake sur-
face springs back when lightly touched.

Cool and remove from pan as directed for
sponge-type cakes (page 6).

One 9-in. tubed cake

— Cocoa Sponge Cake

Follow A Recipe; decrease cake flour to M cup
and sift with \i cup cocoa.

— Orange Cream Cake

Follow A Recipe, using orange juice and orange
peel. Substitute 2 9-in. round layer cake pans
for tubed pan and bake 30 to 35 min.

While cake is cooling, prepare Orange Filling.
Spread one half of filling over each layer.
Place in refrigerator for at least 1 hr. (Filled
cake may stand in refrigerator overnight.)

About 1 hr. before ready to serve, prepare
Sweetened Whipped Cream (one and one-
half times recipe, page 67). Spread one layer,
filling side up, with about one third of whipped
cream. Place second layer, filling side up, on
top of cream. Cover sides and top with re-
maining whipped cream. Place in refrigerator
until ready to serve.

For Orange Filling — Mix together % cup
orange juice, X A cup sugar and 1 tablespoon
grated orange peel; set aside. Beat 2 egg
whites until frothy. Add )i cup sugar grad-
ually, beating well after each addition; beat
until stiff (but not dry) peaks are formed. Fold
orange mixture into beaten egg whites.

Hot-Milk Sponge Cake

A Base Recipe
You can do so much with extra-tender hot-milk
sponge. Try it all these ways, or with sauce as
a cottage pudding, or with ice cream.

Set out two 9-in. round layer cake pans.

Sift together and set aside

1 cup sifted cake flour
1 teaspoon baking powder
Va teaspoon salt

Beat until very thick and piled softly
3 eggs

Add gradually, beating well after each addition

1 cup sugar

2 or 3 teaspoons lemon juice

Heat thoroughly (do not boil) over low heat
6 tablespoons milk

Sift dry ingredients over egg mixture about one
fourth at a time; gently fold in (page 4) until
just blended after each addition. Add hot milk
all at one time and quickly mix just until
smooth. Pour batter into pans.

Bake at 375°F about 15 min., or until cake sur-
face springs back when lightly touched.

Cool and remove from pans as directed for
sponge-type cakes (page 6).

Two 9-in. round layers

—Pineapple Sponge Cake

Follow A Recipe; decrease lemon juice to 1
teaspoon; add 2 tablespoons pineapple juice
with lemon juice.

— Washington Pie

Follow A Recipe. When ready to serve, spread
raspberry jam or jelly over bottom layer;
cover with second layer. Sift M cup confec-

■ over top of cake.

—Boston Cream Pie

Follow A Recipe. While cake is baking, pre-
pare Creamy Vanilla Filling (page 66). When
thoroughly chilled, spread filling over bottom
layer of cake. Cover with second layer. Sift H
cup confectioners' sugar over top of cake. To
make a lacy design, sift confectioners' sugar
over a lacy paper doily on top of cake; care-
fully remove doily.

—Chocolate Cream Pie

Follow Recipe for Boston Cream Pie. Sub-
stitute the following Fudge Glaze for the
confectioners' sugar topping: Melt (page 5)
and set aside 2 sq. (2 oz.) chocolate and 3
tablespoons butter. Heat M cup cream. Mix
in IK cups sifted confectioners' sugar and
H teaspoon salt. Add the melted chocolate
and butter and stir vigorously until glaze is
smooth. Spread over top of cake.

Sunny Orange Sponge Cake

Fresh orange juice and grated peel give this
big, beautiful sponge cake a sunny color and a
wonderful fresh-fruit flavor.

Set out a 10-in. tubed pan.

Sift together and set aside
1% cups sifted cake flour
2 teaspoons baking powder
Va teaspoon salt
Measure and pour into a large bowl

1 cup (about 12) egg yolks

Beat until thick and lemon-colored. Add grad-
ually, beating well after each addition
% cup orange juice

2 tablespoons warm water

1 tablespoon grated orange peel
(page 4)

Add gradually, beating well after each addition
1 Va cups sugar

Sift dry ingredients, about one fourth at a time,
over egg-yolk mixture; gently fold (page 4)
until just blended after each addition. Turn
batter into pan.

Bake at 325°F about 55 min., or until cake
surface springs back when lightly touched.

Cool and remove from pan as directed for
sponge-type cakes (page 6).

One 10-in. tubed cake

IDENTIFICATION OF FOODS
IN CENTER COLOR PHOTO

Left to right: Hazelnut Torte a la Glamour
(page 52) and Picture-Pretty Chocolate Torte

(page 55).

Sponge Cake Loaf

. Set out (do not grease) a 9Hx5Mx2M-in. loaf
pan.

For Cake — Measure and set aside

% cup sifted cake flour
Combine and beat until very thick and lemon-
colored

3 egg yolks

6 tablespoons sugar

1 tablespoon cold water

2 teaspoons lemon juice

1 teaspoon grated lemon peel
(page 4)

Gently fold (page 4) flour into egg-yolk mix-
ture until blended. Set aside.

Using clean beater, beat until frothy

3 egg whites
Va teaspoon salt

Add and beat slightly

Va teaspoon cream of tartar

Add gradually, beating well after each addition
6 tablespoons sugar

Beat until rounded peaks are formed and egg
whites do not slide when bowl is partially
inverted. Spread egg-yolk mixture over sur-
face of egg whites and carefully fold together
until blended. Turn batter into pan.

Bake at 325°F 35 to 40 min., or until cake
surface springs back when lightly touched.

Cool and remove from pan as directed for
sponge-type cakes (page 6) .

Meanwhile, prepare Caramel Topping.

For Caramel Topping—Melt in a heavy,
light-colored skillet (a black skillet makes it
difficult to see color of sirup) over low heat

Vi cup sugar
With back of wooden spoon, gently keep sugar
moving toward center of skillet until com-
pletely melted. Heat until sirup is of an amber
color (lighter than for burnt-sugar sirup).
Remove from heat and add gradually, a very
small amount at a time, stirring constantly

Va cup boiling water
(Be careful that steam does not burn hand.)
Return to low heat and continue to stir until
small bubbles form. Set sirup aside to cool
completely.

Cream until softened

Va cup butter or margarine

Add gradually, creaming until fluffy after each
addition

Va cup sifted confectioners' sugar

Add the cooled sirup gradually, beating well
after each addition. Blend in

1 to 2 tablespoons cream

Add only enough cream to produce correct
consistency (mixture runs slightly). Beat until
smooth and creamy.

Pour topping over cake. Let a small amount
run over sides of cake. Sprinkle over top
Vt cup (about 2 oz.) chopped nuts

8 to 10 servings

Spicy Pecan Sponge Cake

Set out a 10-in. tubed pan.

Finely chop and set aside

Vz cup (about 2 oz.) pecans
Sift together and set aside

1 cup sifted cake flour
Vi teaspoon baking powder
V% teaspoon salt
1 teaspoon cinnamon
Va teaspoon cloves
Beat until very thick and lemon-colored
1 cup (about 12) egg yolks
Va cup warm water
1 teaspoon vanilla extract
Add gradually, beating well after each addition

1 cup sugar
Sift dry ingredients, about one fourth at a
time, over egg-yolk mixture; gently fold (page
4) until just blended after each addition. Set
mixture aside.

Using clean beater, beat until rounded peaks
are formed

3 egg whiles
Spread egg whites over egg-yolk mixture and
carefully fold together until blended. Fold in
the pecans; turn batter into pan.

Bake at 325°F about 55 min., or until cake
surface springs back when lightly touched.

Cool and remove from pan as directed for
sponge-type cakes (page 6).

One 10-in. tubed cake

Genoise Cake
(Butter Sponge)

▲ Base Recipe

Prepare (page 6) a 15HxlO/^xl-in. pan.

Melt over hot water and set aside to cool

3 tablespoons butter
Put into top of 3-qt. double boiler

5 eggs

1 cup less 1 tablespoon sugar

Set double-boiler top over simmering water.
Beat constantly until mixture is thick and
piles softly (about 10 min. with electric mixer
or 20 to 25 min. with hand rotary beater) . Re-
move from simmering water and continue
beating until mixture is cooled.

Blend in

Va teaspoon vanilla extract
V» teaspoon almond extract

Divide into four portions by marking with a
spatula

1 Va cups sifted cake flour

Sift one portion at a time over egg mixture

and gently fold (page 4) until just blended.
Add melted butter gradually, folding only
until blended.

Turn batter into pan.

Bake at 325°F 40 to 45 min., or until cake
springs back when lightly touched at center.

Loosen edges with a spatula and immediately
remove from pan. Carefully peel off paper.
Cool on rack, top side up. One 15xl0-in. cake

For Three-Layer Cake — Line and butter,
as for A Recipe, three 8-in. round layer cake
pans. Bake layers at 325°F 30 to 35 min., or
until cake springs back when lightly touched
at center. Cool and remove from pans as
directed for sponge-type cakes (page 6) .

— Petits Fours

Prepare sheet cake as in A Recipe. When
cool, trim cake edges and cut cake into tiny
squares, diamonds, rounds or other fancy
shapes. (Cake will yield about 150 1-in.
squares.) Use the shapes whole or split. Split
shapes may be hollowed out and filled or they
may be spread with filling, such as Sweetened
Whipped Cream (page 67) or Creamy Vanilla
Filling (page 66). Remove any loose crumbs
from surface. Frost as directed in Fondant
Glaze (page 64). Remove cakes from rack with*
spatula and trim excess glaze from bottom
edges with sharp knife. Decorate as desired
with chocolate shot, finely chopped nuts,
coconut or candied cherries. Or force Decora-
ting Frosting (page 62) through Cjiijfc decorator
or pastry tube for decoratjj

Blueberry Upside-Down Cake

A Base Recipe
A heavy 10-in. skillet will be needed.

For Topping—Rinse and drain

2 cups firm, fresh blueberries

Heat in the skillet over low heat

Vi cup butter or margarine / . '*
Add and mix thoroughly /

Vi cup sugar ^

V» teaspoon salt
Remove from heat. Turn blueberries into the
skillet and spread evenly. Set aside.

For Cake — Sift together and set aside
1% cups sifted cake flour
1 teaspoon baking powder
Vi teaspoon salt

Beat until thick and lemon-colored

3 egg yolks

Add gradually, beating thoroughly after each
addition * . . .» i.

— Fresh Peach Upside-Down Cake

Follow A Recipe. Substitute 4 medium-size
(about 1 lb.) firm, ripe peaches, peeled and
sliced, for the blueberries. Use light brown
sugar with the melted butter or margarine.

— Strawberry Upside-Down Cake

Follow A Recipe. Substitute 1 qt. fresh, ripe
strawberries, rinsed, hulled and sliced, for
the blueberries. Use light brown sugar with
the melted butter or margarine.

and

V% cup orange juice

2 tablespoons lemon juice

Sift dry ingredients, about one fourth at a
time, over egg-yolk mixture; gently fold (page
4) until just blended after each addition.
Set aside.

Using clean beater, beat until frothy

3 egg whites

Add gradually, beating well after each addition

Vi cup sugar
Beat until rounded peaks are formed and egg
whites do not slide when bowl is partially
inverted.

Spread egg-yolk mixture over the egg whites
and gently fold together until blended. Turn
batter into the skillet over the fruit, spreading
evenly to edge of skillet.

Bake at 350°F 45 to 50 min., or until cake
surface springs back when lightly touched.

Loosen cake by running a spatula carefully
around sides. Cover skillet with a large serving
plate; invert. Let skillet remain over cake a
few seconds so all the sirup will drain onto
cake. Lift skillet off.

Serve cake warm. If desired, serve with
Sweetened Whipped Cream
(page 67)

8 to 12 servings

Sponge-Cake Ring Dessert

Set out (do not grease) a lJ^-qt. ring mold.

For Sponge-Cake Ring — Sift together and
set aside

Vi cup sifted cake flour .

Vt teaspoon salt

Combine and beat until very thick and lemon-
colored

3 egg yolks ^ifr

2 tablespoons water
1 teaspoon vanilla extract

Gently fold (page 4) dry ingredients into egg-
yolk mixture until blended. Set aside.

Using clean beater, beat until frothy

3 egg whites
Add and beat slightly

Vi teaspoon cream of tartar

Add gradually, beating well after each addition
3 tablespoons sugar

Beat until rounded peaks are formed and egg
whites do not slide when bowl is partially
inverted. Gently spread egg-yolk mixture over
egg whites and carefully fold together until
blended. Turn batter into the mold.

Bake at 325°F about 30 min., or until cake
surface springs back when lightly touched.

Cool and remove from pan as directed for
sponge-type cakes (page 6) .

When ready to serve, place the cooled cake
ring on a serving plate. Prepare Coffee-
Butterscotch Glaze and brush over top of
cake. Fill center of cake ring with scoops of
coffee or vanilla ice cream. Drizzle Fudge
Sauce Cafe over the ice cream. Pour remain-

Sponge-Cake Ring Dessert and coffee

ing sauce into a pitcher and serve with the
dessert. 6 to 8 servings

For Coffee-Butterscotch Glaze— Mix in
a small saucepan

Vi cup firmly packed light brawn
sugar

Vb cup double-strength coffee
beverage (page 5)

Set over medium heat and bring to boiling,
stirring constantly. Continue to stir and boil
8 to 10 min., or until slightly thickened.
Remove from heat and blend in

2 tablespoons butter
Cool slightly before brushing on cake.

For Fudge Sauce Cafe (About 1 cup sauce) —
Mix together in a small, heavy saucepan
Vi cup sugar

Vi cup double-strength coffee
beverage (page 5)

1 tablespoon cream
V4 teaspoon salt

2 sq. (2 oz.) chocolate, broken in

pieces

Set over low heat. Cook, stirring constantly,
until sauce becomes slightly thickened.
Remove from heat and blend in
1 tablespoon butter
Vl teaspoon vanilla extract
Serve sauce warm or i

Mohrenkopfe

Attractive little cream-filled cakes — a favorite
German dessert.

Grease bottoms of 12 2^-in. muffin-pan wells.

For Cakes— Measure and set aside

1 cup sifted coke flour
Combine and beat until very thick and lemon-
colored

4 egg yolks
Vi cup sugar
1 teaspoon grated lemon peel
(page 4)

Set aside.

Using clean beater, beat until frothy
4 egg whites

Add gradually, beating well after each addition
Vs cup sugar

Beat until rounded peaks are formed. Spread
egg-yolk mixture over surface of egg-white
mixture and gently fold together (page 4).
Sift about one fourth of the flour at a time over
egg mixture. Fold together gently after each
addition. Turn batter into muffin-pan wells,
filling each about two-thirds full.

Bake at 325°F 18 min., or until delicately
browned.

Cool slightly; run spatula gently around sides
of cakes. Lift out cakes and set on cooling
racks to cool completely.

For Glaze — Partially melt over simmering
water, being careful not to overheat

3 oz. semi-sweet candymaking
chocolate for dipping

3 tablespoons butter or margarine
Remove from simmering water and stir until
completely melted.

For Filling— Prepare

Sweetened Whipped Cream
(one-half recipe, page 67)

To Complete Dessert — Cut a thin slice from
bottom of each cake. Carefully hollow out the
cakes, working from cut end. Fill with the
whipped cream and invert onto the cake slices.
Spoon the glaze over tops of cakes, allowing
excess to drip over sides, s , f 6 servings

;

Angel Food Cake

A Base Recipe
Set out a 10-in. tubed pan.

Measure and pour into a large bowl
VA cups (about 12) egg white*

Allow egg whites to stand at room temperature
at least 1 hr. before beating. This will help
to insure greater volume.

Meanwhile, sift together and set aside
1 cup sifted cake flour
Vl cup sugar

Add to the egg whites
Vi teaspoon salt

Beat with whisk beater, hand rotary beater, or
electric mixer until frothy. Beat in
V/i teaspoons cream of tartar
Continue beating just until rounded peaks are
formed and egg whites do not slide when bowl
is partially inverted. Sprinkle over surface of
the egg whites, 2 tablespoons at a time, and
carefully fold in (page 4) after each addition
(do not stir)

*A cup sugar
Blend in

1 teaspoon vanilla extract

Vi teaspoon almond extract
Sift about 4 tablespoons of flour mixture over
surface of meringue (egg-white mixture) and
fold gently together. Bepeat procedure until
all of the flour mixture has been folded in.
Carefully slide batter into pan, turning pan as
batter is poured. Cut through batter with
knife or spatula to break large air bubbles.

Bake at 350°F about 45 min., or until cake
surface springs back when lightly touched.

Cool and remove from pan as directed for
sponge- type cakes (page 6).

One 10-in. tubed cake

— Miniature Angel Food Calces

Follow A Becipe; substitute 16 individual
tubed pans for large pan. Bake at 350°F 15 to
20 min.

— Angel Food Cake Loaf

Substitute two 9Kx5Mx2%-in. loaf pans for
tubed pan. Follow A Becipe or any variation.
Bake at 350°F until cakes test done.

— Cocoa Angel Food Cake

Follow A Becipe. Decrease cake flour to %
cup. Sift Vi cup cocoa with cake flour and
sugar. Increase vanilla extract to IK teaspoons.
Omit almond extract.

—Party-Pink Angel Food Cake

Prepare Yi cup very finely chopped walnuts
and M cup very finely chopped maraschino
cherries; drain chopped cherries on absorbent
paper. Follow A Recipe for preparing batter.
Fold in the nuts and cherries with the last
addition of flour. Continue as in A Becipe.

— Toasty-Coconut
Angel Food Cake

Cut 1 cup (4 oz.) moist shredded coconut into
short lengths and spread in a shallow pan. Put
in 350°F oven for 10 to 15 min., or until coco-
nut is lightly toasted; stir occasionally. Follow
A Recipe for preparing batter. Fold in toasted
coconut with the last addition of flour. Con-
tinue as in A Recipe.

— Marbleized Mocha
Angel Food Cake

Follow A Recipe for preparing batter. Turn
one half of batter into another bowl; fold in
J-4 cup concentrated soluble coffee. Im-
mediately turn alternate layers of white and
dark batter into pan, ending with white. Cut
through batter in several places with knife or
spatula to break large air bubbles. With a
spoon or spatula, lift white batter through
dark batter to give a marbled effect. Continue
as in A Recipe.

Angel Food Cake
and coffee

— Chocolate-Glazed
Angel Food Cake

Follow A Recipe. Melt (page 5) together, stir-
ring constantly, 6 oz. (1 pkg.) semi-tweet
chocolate pieces and Vi cup butter or mar-
garine. Remove from simmering water; stir
until smooth and slightly cooled. Quickly
spread over cake while mixture is still warm.

— Chocolate-Flecked
Angel Food Cake

Follow A Recipe; fold Vi cup chocolate shot
or 1 sq. (1 oz.) chocolate, grated, into batter
with last flour addition.

— Banana Angel Food Cake

Follow A Recipe; decrease vanilla extract to
Vi teaspoon, almond extract to M teaspoon,
and add 2 teaspoons banana extract.

— Rainbow Angel Food Cake

Follow A Recipe. Divide batter equally among
three bowls. Fold 2 drops red food coloring
into one portion, 2 drops yellow food coloring
and M teaspoon lemon extract into another
portion, and 2 drops green food coloring and

X A teaspoon peppermint extract into the third
portion. Turn the three portions of batter into
the pan, forming three layers. Continue as in
A Recipe.

— Burnt-Sugar Angel Food Cake

Prepare Burnt-Sugar Sirup. Finely chop l A cup
(about 2 oz.) pecans; set aside. Follow A
Recipe. Increase cake flour to cups and
the sugar sifted with flour to 1 cup. Increase
the sugar folded into the egg whites to 1 cup
and the vanilla extract to V/i teaspoons; omit
almond extract. Fold in the pecans and 2
tablespoons of the Burnt-Sugar Sirup after
last addition of flour mixture. Complete as in
A Recipe.

For Burnt-Sugar Sirup— Melt H cup sugar
in a heavy, light-colored skillet (a black skillet
makes it difficult to see color of the sirup) over
low heat. With back of wooden spoon, gently
keep sugar moving toward center of skillet
until completely melted. Heat until sirup is a
rich brown and until foam appears. Remove
from heat and add M cup boiling water grad-
ually, a very small amount at a time, stirring
constantly. (Be careful that steam does not
burn hand.) Return to low heat and continue
to stir until bubbles are the size of dimes. Set
aside to cool completely.

Jelly Roll

▲ Base Recipe

Prepare (page 6) a 15MxlOHxl-in. jelly-
roll pan.

Sift together and set aside

1 cup sifted cake flour
Va teaspoon salt

Beat slightly with rotary beater

4 eggs
Add and beat slightly

Vl teaspoon cream of tartar

Add gradually, beating well after each addition

1 cup sugar

Beat until thick and piled softly. Beat in
Va cup water
1 Vi teaspoons vanilla extract
Add dry ingredients all at one time. Continue
beating just until batter is smooth, scraping
sides and bottom of bowl once. Turn batter
into pan and spread evenly to edges.

Bake at 350°F 15 to 20 min., or until cake sur-
face springs back when lightly touched.

Immediately loosen edges with a sharp knife.
Turn cake out onto a clean towel sprinkled
generously with

Sifted confectioners' sugar

Remove paper and cut off any crisp edges of
cake. To roll, begin with near edge of cake,
using towel as a guide. Tightly grasp near
edge of towel and quickly pull it over beyond
opposite edge. Cake will roll itself as you
pull. Wrap cake roll in towel and set on cool-
ing rack to cool (about l A hr.).

When ready to fill, carefully unroll cake.
Spread with

Jelly or jam (about 1 cup)
Carefully re-roll. Sift over top

2 tablespoons confectioners' sugar
One Jelly Roll

—Cocoa Cake Roll

Follow A Recipe. Decrease cake flour to Va
cup and sift with it 5 tablespoons cocoa.
Separate egg yolks from egg whites; add to the
egg yolks Vi cup of the sugar and the water and
vanilla extract, and beat until very thick and
lemon-colored. Fold in the dry ingredients;
set aside.

Beat the egg whites until frothy; add and beat
in the cream of tartar. Add the remaining
sugar gradually, beating well after each addi-
tion. Beat until rounded peaks are formed and
egg whites do not slide when bowl is partially
inverted. Spread egg-yolk mixture over egg
whites and fold together.

Bake at 325°F about 30 min. Substitute
Creamy Vanilla Filling (page 66) for the jelly
or jam.

— Ice-Cream Cake Roll

Follow A Recipe. Substitute 1 qt. softened
vanilla ice cream for jelly or jam. Serve
immediately or put into freezer section of re-
frigerator until ice cream is firm. Serve with
a thick fudge sauce.

—Creamy Cake Roll

Follow A Recipe; omit jelly or jam and confec-
tioners' sugar. Prepare Butter-Cream Frosting
(page 64) or any variation. Use about one half
of frosting as filling for the roll. Spread some
of the frosting over roll and decorate roll by
forcing remainder through a pastry bag and
No. 3 star tube. (If desired, Butter-Cream
Frosting may be tinted with a few drops of
food coloring.) Sprinkle with chopped toasted
almonds or slivered unblanched almonds.

— Whipped-Cream Cake Roll

follow A Recipe. Substitute Sweetened
'hipped Cream (page 67) or any variation
the jelly or jam. If desired, fold crushed
ipeWmt-stMrftondy or peanut brittle into
whipped cream

Lemon Chiffon Cake

A Base Recipe

Set out a 10-in. tubed pan.

Measure and pour into a large bowl
1 cup (7 to 8) egg whites

Allow to stand at room temperature at least 1
hr. before beating. This will help to insure
greater volume.

Put into a small bowl
5 egg yolks

Reserve remaining 2 or 3 egg yolks for use in
other food preparation.

Sift together into a bowl

2Va cups sifted cake flour
1 cup sugar

1 tablespoon baking powder
3 A teaspoon salt

Make a well in center of dry ingredients; add

'/j cup cooking (salad) oil
Add in order the 5 egg yolks and
3 /a cup water
1 tablespoon lemon juice
1 teaspoon grated lemon peel
(page 4)
Beat until smooth. Set aside.

Using clean beater, beat the egg whites until
frothy. Beat in

Vi teaspoon cream of tartar
Add gradually, beating well after each addition

Vi cup sugar
Beat until rounded peaks are formed and egg
whites do not slide when bowl is partially in-

verted. Slowly pour egg-yolk mixture over
entire surface of egg whites. Gently fold to-
gether (page 4) until just blended. Do not stir.
Turn batter into pan.

Bake at 325°F 55 min., then at 350°F 10 to 15
min., or until cake surface springs back when
lightly touched.

Cool and remove from pan as directed for
sponge-type cakes (page 6) .

One 10-in. tubed cake

— Rum Chiffon Cake

Follow A Recipe; substitute 4 teaspoons rum
extract for lemon juice and peel. Frost with
Raisin-Rum Butter Frosting (page 65).

— Banana-Pecan Chiffon Cake

Follow A Recipe; omit water and lemon peel.
Finely chop 1 cup (about 4 oz.) pecans. Peel
and force through sieve or food mill enough
bananas (2 or 3) with brown-flecked peel to
yield 1 cup sieved bananas. Mix with the
lemon juice; add after the egg yolks. Sprinkle
pecans over egg-yolk mixture before folding.
Continue as in A Recipe.

— Pineapple Chiffon Cake

Follow A Recipe. Substitute unsweetened
pineapple juice for the water. Omit lemon
juice and lemon peel.

Cocoa Chiffon Cake

▲ Base Recipe
Set out a 10-in. tubed pan.

Measure and pour into a large bowl
1 cup (7 to 8) egg whites

Allow to stand at room temperature at least 1
hr. before beating. This will help to insure
greater volume.

Put into a small bowl and set aside

7 egg yolks 4
Mix together and set aside to cool
Vi cup cocoa
% cup boiling water
Sift together into a bowl

1% cups sifted cake flour
1 cup sugar

1 tablespoon baking powder
% teaspoon salt

Make a well in center of dry ingredients; add

Vi cup cooking (salad) oil
Add in order the egg yolks, cooled cocoa mix-
ture and

2 teaspoons vanilla extract
Beat until smooth. Set aside.

Using clean beater, beat the egg whites until
frothy. Beat in

Vi teaspoon cream of tartar

Add gradually, beating well after each addition

% cup sugar
Beat until rounded peaks are formed and egg
whites do not slide when bowl is partially in-
verted. Slowly pour egg-yolk mixture over
entire surface of egg whites. Gently fold to-
gether (page 4) until just blended. Do not stir.
Turn batter into pan. •

Bake at 325°F 55 min., then at 350°F 10 to 15
min., or until cake surface springs back when
lightly touched.

Cool and remove from pan as directed for
sponge- type cakes (page 6).

tubed cake

— Pecan-Cocoa Chiffon Cake

Finely chop 1 cup (about 4 oz.) pecans. Fol-
low A Recipe. Pour egg-yolk mixture over egg
whites, then sprinkle pecans over surface.
Gently fold together.

— Cocoa-Mint Chiffon Cake

Follow A Recipe. Substitute 1 teaspoon pep-
permint extract for vanilla extract. Frost
sides and top of cooled cake with Peppermint
n-Minute/ifeting (page 61).

Marbleized Chiffon Cake

Set out a 10-in. tubed pan.

Measure and pour into a large bowl

1 cup (7 to 8) egg whites

Allow to stand at room temperature at least 1
hr. before beating. This will help to insure
greater volume.

Put into a small bowl
5 egg yolks

Reserve remaining 2 or 3 egg yolks for use in
other food preparation.

Mix together and set aside to cool

Vi cup cocoa

Vi cup sugar

Vi cup boiling water

Vi teaspoon red food coloring
Sift together into a bowl

2 cups sifted cake flour
1 cup sugar

1 teaspoon baking powder
% teaspoon salt

Make a well in center of dry ingredients; add

Vi cup cooking (salad) oil
Add in order the 5 egg yolks and

Ya cup water
2Va teaspoons vanilla extract
Beat until smooth. Set aside.

Using clean beater, beat the egg whites until
frothy. Beat in

Vi teaspoon cream of tartar

Add gradually, beating well after each addition

Vi cup sugar
Beat until rounded peaks are formed and egg
whites do not slide when bowl is partially in-
verted. Slowly pour egg-yolk mixture over
entire surface of egg whites. Gently fold to-
gether (page 4) until just blended. Do not stir.
Turn one half of batter into another bowl.
Pour cocoa mixture gradually over it, gently
folding until blended. Immediately turn alter-
nate layers of dark and light batter into pan,
rotating pan as you pour. Cut through batter
in several places with knife or spatula to break
air bubbles. Lift light batter through dark
batter to give a marbled effect.

Bake at 325°F 55 min., then at 350°F 10 to
15 min., or until cake surface springs back
when lightly touched.

Cool and remove from pan as directed for
sponge-type cakes (page 6) .

One 10-in. tubed cake

Orange Chiffon Cake

Set out a 9x9x2-in. cake pan or 9Hx5l4x2H-
in. loaf pan.

Measure and pour into a large bowl
Vi cup (4 to 5) egg whites

Allow to stand at room temperature at least 1
hr. before beating. This will help to insure
greater volume.

Orange Chiffon Cake

with ice cream and peaches

Put into a small bowl
2 egg yolks

Beserve remaining 2 or 3 egg yolks for use in
other food preparation.

Sift together into a bowl

1 cup plus 2 tablespoons sifted

cake flour
Vi cup sugar
1 Vi teaspoons baking powder
Vi teaspoon salt
Make a well in center of dry ingredients; add

Vi cup cooking (salad) oil
Add in order the 2 egg yolks and
Vi cup orange juice
1 tablespoon grated orange peel
(page 4)
Beat until smooth. Set aside.

Using clean beater, beat the egg whites until
frothy. Beat in

Vi teaspoon cream of tartar

Add gradually, beating well after each addition

Vi cup sugar
Beat until rounded peaks are formed and egg
whites do not slide when bowl is partially
inverted. Slowly pour egg-yolk mixture over
entire surface of egg whites. Gently fold to-
gether (page 4) until just blended. Do not
stir. Carefully turn batter into pan.

Bake square cake at 350°F 30 to 35 min., loaf
cake at 325°F 50 to 55 min., or until cake
surface springs back when lightly touched.

Cool and remove from pan as directed for
sponge-type cakes (page 6).

One 9-in. square or 9x5-in. loaf cake

Gala Torte

Here's a surprising and novel combination of
flavors which is really terrific, worthy of the
most gala occasions!

For Torte — Prepare (page 6) two 9-in. round
layer cake pans.

Grate (page 5)

1 cup (about 5 oz.) hazelnuts (about
1% cups, grated)

1 cup (about 4 oz.) walnuts (about

1 % cups, grated)
Combine nuts and mix well with

2 tablespoons flour

Divide into four portions by marking with a
spatula; set aside.

Beat until very thick and lemon-colored
6 egg yolks
Yi cup sugar

Set aside.

Using clean beater, beat until frothy
6 egg whites
Vi teaspoon salt

Add gradually, beating well after each addition

Vi cup sugar
Beat until rounded peaks are formed and egg
whites do not slide when bowl is partially in-
verted. Spread egg-yolk mixture over beaten
egg whites. Spoon one portion of the nut-flour
mixture over surface and gently fold (page 4)
with a few strokes until batter is only partially

blended. Repeat with second and then third
portions. Spoon remaining portion of nut-flour
mixture over batter and gently fold until just
blended. Do not overmix! Gently turn batter
into pans and spread to edges.

Bake at 350°F about 50 min., or until torte
layers test done (page 6).

Cool and remove from pans as directed for
tortes (page 6). When torte is completely
cooled, prepare frosting.

For Frosting — Partially melt in double-
boiler top over simmering water, being careful
not to overheat

4 oz. semi-sweet candymaking
chocolate for dipping
Remove chocolate from simmering water and
stir until completely melted. Blend in

Vi cup milk
Set aside to cool.

Cream together until butter is softened
3 A cup butter

Vi teaspoon vanilla extract

Add gradually, creaming until light and fluffy
after each addition

% cup sugar

Vi teaspoon salt
Add in thirds, beating thoroughly after each
addition

2 egg yolks, well beaten
Blend in the cooled chocolate mixture; set
aside.

To Complete Torte— Split torte layers into
halves, forming four equal layers. Set out
% cup raspberry or strawberry jam

Spread M cup over each of three layers. Spread
some of the frosting over the jam-covered
bottom layer; cover with second layer, jam
side up. Spread with more of the frosting; re-
peat with third layer. Place remaining layer
on top; frost torte (page 6) with remaining
frosting. If desired, sprinkle finely chopped
nutt over top of torte. 12 to 16 servings

Spicy Applesauce Torte

Prepare (page 6) two 8-in. round layer cake
pans.

Set out

.16 gingersnaps (or enough lo yield
1 cup fine crumbs)

Prepare crumbs (page 5).

Sift together

1 cup sifted cake flour
4 teaspoons baking powder
Vi teaspoon salt

1 teaspoon cinnamon
Vj teaspoon nutmeg
Va teaspoon cloves

Mix crumbs with the dry ingredients; set aside.

Finely chop and set aside

Vi cup (about 2 oz.) walnuts

Cream until softened

Vi cup butter or margarine

Add gradually, creaming until fluffy after each

addition

% cup sugar

Add in thirds, beating well after each addition

2 eggs, well beaten
Measure

1 cup thick unsweetened applesauce

Beating only until smooth after each addition,
alternately add dry ingredients in fourths,
applesauce in thirds, to creamed mixture. Fi-
nally, beat only until smooth (do not over-
beat). Blend in the chopped nuts. Turn batter
into pans and spread to edges.

Bake at 350°F 35 to 40 min., or until torte
layers test done (page 6).

Cool and remove from pans as directed for
tortes (page 6). Fill and frost (page 6) as
desired. Two 8-in. round torte layers

Coffee Torte

From Scandinavia, where luscious rich tortes
take the place of our frosted layer cakes, comes
this delectable creation.

Grease bottoms and sides of two 9-in. round
layer cake pans. Line bottoms with waxed
paper; grease waxed paper. Cut two lengths of
parchment paper 2 in. wide and 30 in. long.
Line sides of pans with the parchment paper,
pressing paper against sides of pans. Fasten
ends with cellulose tape.

Grate (page 5)

2 cups (about Vx lb.) pecans (about
3'/j cups, grated)
Thoroughly mix with pecans

2 to 3 tablespoons concentrated
soluble coffee
Divide into four portions by marking with a
spatula; set aside.

Beat until very thick and lemon-colored
7 egg yolks
1 cup sugar

Set aside.

Beat until rounded peaks are formed and egg
whites do not slide when bowl is partially in-
verted

7 egg whites

Vt teaspoon salt
Gently spread egg-yolk mixture over beaten
egg whites. Spoon one portion of the pecan-
coffee mixture over surface and gently fold
(page 4) with a few strokes until batter is only
partially blended. Repeat with second and then
third portions. Spoon remaining portion of
pecan-coffee mixture over batter and gently
fold until just blended. Do not overmix!' Care-
fully turn batter into pans and spread to edges.

Bake at 350°F 25 to 30 min., or until torte
layers test done (page 6) .

Cool and remove from pans as directed for
tortes (page 6).

When torte is cooled, prepare

Mocha-Mallow Whipped Cream
Frosting (page 62)

Fill and frost (page 6) and place in refrigerator
until ready to serve. 12 to 16 servings

Apricot Torte

For Sieved Apricots — Wash thoroughly
and put into a saucepan

1 Vi cups (about Vi lb.) dried apricots
Add

2 cups hot water

Allow apricots to soak in covered pan for 1 hr.
Simmer in the same water about 40 min., or
until fruit is plump and tender when pierced
with a fork. Remove from heat; drain. Force
apricots through a food mill or sieve. Add and
stir until dissolved
Vz cup sugar
Set aside.

For Torte — Set out (do not grease) an 8-in.
tubed spring-form pan.

Grate (page 5)

1 cup (about 4 oz.) walnuts (about
1 3 A cups, grated)

Set out

20 saltine crackers (or enough to
yield 1 cup fine crumbs)

Prepare crumbs (page 5). Mix thoroughly the
walnuts, crumbs and

Vi teaspoon nutmeg

Divide into four portions by marking with a
spatula; set aside.

Beat until very thick and lemon-colored
5 egg yolks
Vi cup sugar

Beat 2 tablespoons of sieved apricots into egg-
yolk mixture with final few strokes. Set aside.
(Reserve remaining apricots for topping.)

Using a clean beater, beat until frothy
5 egg whites

Add gradually, beating well after each addition
Vi cup sugar

Beat until rounded peaks are formed and egg
whites do not slide when bowl is partially
inverted. Gently spread egg-yolk mixture over
beaten egg whites. Spoon one portion of the
walnut-crumb mixture over surface and gently
fold (page 4) with a few strokes until batter
is only partially blended. Repeat with second
and then third portions of walnut-crumb mix-
ture. Spoon remaining portion over batter
and gently fold until just blended. Do not
overmix! Carefully turn batter into pan and
spread to edges.

Bake at 350°F 45 to 50 min., or until torte
tests done (page 6).

Immediately invert pan and cool as directed for
sponge-type cakes (page 6) .

To Complete Torte— While torte is cooling,
chill a bowl and rotary beater in refrigerator.

When torte is completely cooled, cut around
tube with paring knife to loosen torte; loosen
sides with spatula. Remove sides from the
bottom of the pan; cut torte away from pan
bottom. Place on serving plate. Spread re-
maining sieved apricots over top of torte.

Using the chilled bowl and beater, prepare
Sweetened Whipped Cream
(page 67)

Spread whipped cream over apricots. Serve
immediately. About 12 servings

form pan. Set aside.

Measure

1 Va cups sifted flour

Divide into four portions by marking with a
spatula; set aside.

Measure

1 cup almond paste

Force almond paste through a sieve. Set aside.

Combine and beat until very thick and lemon-
colored

12 egg yolks

Vz cup sugar

4 teaspoons grated orange peel
(page 4)

1 tablespoon grated lemon peel

(page 4)

Va teaspoon almond extract
Add in small amounts, beating thoroughly after
each addition, the sieved almond paste and

Vz cup sugar
Beat an additional 2 min. after last addition
of sugar.

Measure and combine

Va cup orange juice

2 tablespoons lemon juice

Beating only until smooth after each addition,
alternately add flour in fourths, liquid in
thirds, to egg-yolk mixture. Finally, beat only
until smooth (do not overheat). Turn batter
into pan. Cut through batter with knife or
spatula to break large air bubbles.

Bake at 300°F about 1 hr. 10 min., or until
torte tests done (page 6) with cake tester.

Cool and remove from pan as directed for
tortes (page 6). When torte is completely
cooled, cut into four equal layers.

For Filling and Frosting — Set a bowl and
rotary beater in refrigerator to chill.

Chop and set aside enough fruit to yield
2 tablespoons finely chopped pitted
dates

2 tablespoons finely chopped dark

seedless raisins
2 tablespoons finely chopped dried

figs

2 tablespoons finely chopped
candied cherries

Grate (page 5) and set aside

Va cup (about 114 oz.) blanched

toasted almonds (about % cup,
grated)

Just before serving, using the chilled bowl and
beater, prepare

Sweetened Whipped Cream (one
and one-half times recipe,
page 67; beat only one half
of cream at a time)
Put about 2 cups of the whipped cream into a
second bowl and fold in (page 4) the chopped
fruit. Fill torte layers (page 6) with this mix-
ture. Fold the grated almonds into the remain-
ing whipped cream. Spread over the top layer.

Serve immediately. 10 to 12 servings

Farina Torte

Grease bottom of a 9-in. spring-form pan.

Grate (page 5)

Va cup (about 3 oz.) blanched
almonds (about 1 Va cups,
grated)
Add to almonds a mixture of
1 cup uncooked farina
1 teaspoon baking powder
Vz teaspoon salt
Mix and set aside.

Combine, beat until thick and lemon-colored
6 egg yolks
% cup sugar

Vz teaspoon grated lemon peel

(page 4)
Va teaspoon almond extract

Beating very thoroughly after each addition,
add the almond-farina mixture in fourths to
the beaten egg yolks.

Using a clean beater, beat until frothy

6 egg whites
Add gradually, beating well after each addition

V) cup sugar
Beat until rounded peaks are formed and egg
whites do not slide when bowl is partially
inverted. Gently spread beaten egg whites
over the batter and fold together (page 4)
until just blended. Turn into the pan and
spread to edges.

Bake at 350°F 45 to 60 min., or until torte
tests done (page 6) .

Cool and remove from pan as directed for
tortes (page 6).

Serve with a topping of Sweetened Whipped
Cream (page 67).

One 9-in. torte

Dobos Torte

Delicate layers, velvety-rich chocolate filling,
and a crown of crunchy caramel glaze were the
inspiration of a Hungarian pastry chef named
Dobos. For Hungarians, this torte is a special
celebration treat.

Six 8-in. round layer cake pans, with or with-
out removable bottoms, will be needed. (If
necessary, three cake layers may be baked at
one time and the same three pans reused for
the remaining three layers.)

For Frosting— Put into a shallow baking dish
8 hazelnuts .

Heat in oven at 400°F 3 to 5 min., or until
skins are loosened and nuts are lightly toasted.
Remove nuts from oven and cool slightly; peel'
off and discard skins. Finely chop or crush nuts
and set aside.

Melt (page 5) and set aside to cool

4 sq. (4 ez.) chocolate
Cream together in a large bowl until butter is
light and fluffy

1 cup firm un salted butter

1 teaspoon vanilla extract
Set aside.

Mix in a small saucepan having a tight-fitting
cover

1 cup sugar
Va cup water

Bring to boiling, stirring gently until sugar is
dissolved. Cover saucepan and boil sirup
gently 5 min. to help dissolve any crystals that
may have formed on sides of saucepan. Un-
cover saucepan, set candy thermometer in
place, and continue cooking sirup to 230°F
(thread stage, page 5; remove from heat
while testing).

Meanwhile, beat until thick and lemon-colored

6 egg yolks
Beating constantly with rotary beater, pour

the hot sirup very gradually in a thin stream
into egg yolks. (Do not scrape sirup from bot-
tom and sides of saucepan.) Beat egg-yolk
mixture until very thick and of same con-
sistency as the creamed butter. Cool com-
pletely. Beat egg-yolk mixture, about 2 table-
spoons at a time, into butter until just blended.
Gradually blend in chocolate and hazelnuts.
Set frosting in the refrigerator to chill.

For Torte— Grease bottoms of pans with re-
movable bottoms, or prepare (page 6) the
layer cake pans.

Measure, divide into four portions by marking
with a spatula, and set aside
1 cup sifted flour

Beat until very thick and lemon-colored
6 egg yolks
Va cup sugar

Set aside.

Beat until frothy
6 egg whites

Add gradually, beating well after each addition
Va cup sugar

Beat until rounded peaks are formed and egg
whites do not slide when bowl is partially in-
verted. Gently spread egg-yolk mixture over
beaten egg whites. Sift one portion of flour
at a time over surface and gently fold (page
4) until just blended after each addition. Do
not overmix! Spoon equal amounts of batter
into cake pans and spread M in. thick.

Stagger pans in oven (page 6). Bake at 350°F
about 15 min., or until lightly browned. Re-
move torte layers to cooling racks.

If using waxed-paper-lined pans, carefully and
quickly remove layers from pans. Beginning at
center, tear paper and gently pull it off in
pieces. (Allow layers in removable-bottom pans
to stand in pans 2 min.; loosen sides with
spatula, remove bottoms from sides of pans,

and carefully cut layers away from pan bot-
toms.) Carefully place layers right side up on
cooling racks and cool completely.

Beat the chilled frosting until fluffy. Spread
frosting Vi in. thick on four of the torte
layers; stack layers. Add fifth layer; do not
frost top. Spread frosting thinly on sides of
torte. Put the five layers and remainder of
frosting into refrigerator.

Meanwhile, place the sixth layer, which will
be top of torte, on a shallow baking sheet.
With back of knife blade, make 16 to 18 in-
dentations on top of layer, marking it into
wedge-shaped pieces, but do not cut wedges
apart. Grease a small area of the baking sheet
around the torte layer (so caramel topping will
not stick to baking sheet if it runs off).

For Caramel Topping — Melt in small,
heavy, light-colored skillet over low heat,
stirring constantly

% cup confectioners' sugar

Occasionally remove skillet from heat and
press out lumps in sugar with back of spoon.
Cook sugar until smooth and golden brown.
Remove from heat and quickly pour onto top
layer of torte. Spread caramel topping evenly
over layer with a spatula, working rapidly be-
fore sugar hardens. With back of knife blade,
make indentations over the ones marked pre-
viously in the torte layer. With sharp edge of
knife blade, cut wedges apart.

Remove the layers and frosting from refriger-
ator. Beat frosting until fluffy. Spread frost-
ing V% in. thick on top of fifth layer and arrange
caramel-topped wedges on top of it. Frost sides
of sixth layer. Using a pastry bag and a No. 6
decorating tube, pipe a border of frosting
around top edge of torte. Chill torte in refrig-
erator until frosting is firm. Cut servings with
a sharp knife which has been dipped into hot
water. 16 to 18 servings

Sacher Torte

Grease bottom of a 9-in. spring-form pan.

Partially melt in double-boiler top over sim-
mering water, being careful not to overheat

8 ox. semi-sweet candymaking choc-
olate for dipping

Remove chocolate from simmering water and
stir until completely melted. Set aside.

Measure and set aside

% cup fine dry bread crumbs

Cream until softened
1 cup butter

Add gradually, creaming until fluffy after each
addition

1 cup sifted confectioners' sugar

Add gradually, beating thoroughly after each
addition

8 egg yolks, well beaten

Blend in the chocolate and bread crumbs; set
mixture aside.

Using clean beater, beat until frothy
8 egg whites
Vs teaspoon salt

Add gradually, beating well after each addition
1 cup sifted confectioners' sugar

Beat until rounded peaks are formed and egg
whites do not slide when bowl is partially in-
verted. Spread egg-yolk mixture over beaten
egg whites and gently fold together (page 4).
Turn batter into pan. Cut through batter with
knife or spatula to break large air bubbles.

Bake at 350°F about 1 hr., or until torte tests
done (page 6).

Immediately invert pan and cool as directed
or sponge-type cakes (page 6).

Prepare

Chocolate Frosting (see Linzer
Torte, page 57)

Spread frosting over sides and top of torte.

12 to 16 servings

Note: Two 9-in. layer cake pans may be sub-
stituted for the spring-form pan. Bake at 350°F
35 min.

Hazelnut Torte

▲ Base Recipe

Other nuts may give a torte the same texture,
but only hazelnuts give it this special flavor.

Grease bottoms of two 9-in. round layer cake
pans with removable bottoms or prepare (page
6) two 9-in. round layer cake pans.

Grate (page 5)

114 cups (about 14 lb.) hazelnuts
(about 3 cups, grated)
Sift together

14 cup sifted flour
14 teaspoon concentrated soluble
coffee

14 teaspoon cocoa or Dutch process
cocoa

Mix nuts and dry ingredients together. Divide
into four portions by marking with a spatula.

Combine and beat until very thick and lemon-
colored

6 egg yolks
14 cup sugar
1 teaspoon grated lemon peel

(page 4)
1 teaspoon rum
14 teaspoon vanilla extract
Set aside.

Using a clean beater, beat until frothy

6 egg whites
Add gradually, beating well after each addition

14 cup sugar
Beat until rounded peaks are formed and egg
whites do not slide when bowl is partially in-
verted. Gently spread egg-yolk mixture over
beaten egg whites. Spoon one portion of flour-
hazelnut mixture over surface and gently fold
(page 4) with a few strokes until batter is
only partially blended. Repeat with second and
then third portions. Spoon remaining portion
over batter and gently fold until just blended.

Do not overmix! Carefully turn batter into pans
and spread to edges.

Bake at 350°F 25 to 30 min., or until torte
layers test done (page 6) .

Cool and remove from pans as directed for
tortes (page 6).

When torte is cooled, prepare

Hazelnut Butter-Cream Frosting
(page 64)

Cut one of the torte layers into halves, forming
2 equal layers. Fill and frost all three torte
layers (page 6), placing bottom side of split
layer next to plate. Put in refrigerator until
ready to serve. 12 to 16 servings

— Hazelnut Torte a la Glamour

(See center color photo)

Follow A Recipe for preparing and splitting
torte layers. Grate \i cup (about 2H oz.)
hazelnuts (about 1 cup, grated). Set aside.
Prepare Butter-Cream Frosting (page 64; use 7
egg yolks, % cup plus 2 tablespoons sugar, %
teaspoon cornstarch, % cup plus 2 tablespoons
eream, and \ l A cups butter). Remove and re-
serve 1 cup of frosting. Blend grated nuts into
remaining frosting; fill and frost torte layers
(page 6). Force some of reserved frosting
through a pastry bag and a No. 1 star tube to
make a border around edge of top layer. Using
a No. 26 decorating tube and remaining frost-
ing, pipe a zigzag decoration from center to
border; allow one decoration for each serving.

—Walnut Torte

Follow A Recipe; substitute 2 cups (about %
lb.) walnuts for hazelnuts. Substitute Butter-
Cream Frosting (page 64) for Hazelnut Butter-
Cream Frosting.

Blitz Torte

Prepare (page 6) two 8-in. round layer cake
pans with removable bottoms.

Prepare and chill

Creamy Vanilla Filling (page 66)
Prepare and set aside

% cup (about 4 oz.) slivered

blanched almonds (page 4)
Mix together and set aside
1 tablespoon sugar
Vi teaspoon cinnamon
Sift together and set aside

1 cup sifted cake flour
1 teaspoon baking powder
Vi teaspoon salt

Cream together until butter is softened
Vi cup butter
1 teaspoon vanilla extract

Add gradually, creaming until fluffy after each
addition

Vi cup sugar
Add in thirds, beating thoroughly after each
addition

4 egg yolks, well beaten
Measure

3 tablespoons milk

Mixing only until well blended after each addi-
tion, alternately add flour mixture in fourths,
milk in thirds, to creamed mixture. Turn
batter into pans, spreading to edges.

Beat until frothy

4 egg whites

Add gradually, beating well after each addition
% cup sugar

Beat until rounded peaks are formed and egg
whites do not slide when bowl is partially in-
verted. Carefully spread one half of the me-
ringue over batter in each pan. Sprinkle each
layer with one half of the slivered almonds and
one half of the sugar-cinnamon mixture.

Bake at 325°F 1 hr., or until meringue is
delicately browned. Cool torte layers in pans
on cooling racks.

After cooling, run spatula gently around sides
of each pan to loosen layer. Remove bottom
I from sides of pan; run spatula carefully under
layer and remove it from pan bottom. Peel off
waxed paper. Place one layer, meringue side
up, on a serving plate. Spread with all the
filling. Place second layer, meringue side up,
on top of filling. About 10 servings

Note: Pans without removable bottoms can be
used, but they make it more difficult to remove
the torte layers intact.

Schaum Torte
(Meringue Torte)

Grease bottoms only of two 9-in. round layer
cake pans with removable bottoms, or line
two 9-in. round layer cake pans with parch-
ment paper cut to fit pan bottoms.

Beat until frothy

6 egg whites
Add and beat slightly

2 teaspoons cider vinegar

1 teaspoon vanilla extract
Vi teaspoon almond extract
Vi teaspoon salt

Add gradually, beating well after each addition

2 cups sugar

Beat until stiff (but not dry) peaks are formed
and meringue does not slide when bowl is par-
tially inverted. Turn meringue into the pans
and spread evenly to edges.

Bake at 300°F 40 min. Turn off oven and open
oven door about 1 or 2 in. Allow torte layers
to dry out in oven 30 min. with door partially
open. Completely cool torte layers on cooling
racks before removing from pans. Remove
from pans as directed for tortes (page 6). (It is
likely that top surface will crack slightly when
torte is being removed from pans.)

Just before serving, prepare

Sweetened Whipped Cream
(three-fourths recipe, page 67)

(If desired, sweetened berries or other fruit
may be folded into the whipped cream.) Place
one torte layer on a serving plate. Spread the
whipped cream evenly over it. Top with second
torte layer. Fresh berries arranged on the
plate around the torte make an attractive
dessert. About 12 servings

Flavorful Rye Torte

Arrange on a baking sheet

Rye bread dice* (about Vi lb.)

Place in 325°F oven until bread is completely
dry and crisp. Remove from oven and cool.

Meanwhile, grate (page 5)

1 ez. blanched almonds (about Vi
cup, grated)

1 sq. (1 oz.) chocolate

When dried bread is cool, prepare 1 cup
crumbs (page 5; the crumbs for this torte
should be slightly coarser than corn meal, not
fine and powdery like flour.) Add to almonds
and chocolate with

Vi teaspoon cinnamon

Vi teaspoon cloves
Mix well; divide into four portions by mark-
ing with a spatula; set aside

Grease bottom of a 9-in. spring-form pan and
dust it lightly with very fine rye bread crumbs.

Combine and beat until very thick and lemon-
colored

5 egg yolks
Vi cup sugar

2 tablespoons water

1 teaspoon vanilla extract
Stir in

2 tablespoons finely chopped citron

2 tablespoons finely chopped candied
orange peel

Using clean beater, beat until frothy
5 egg whites

Add gradually, beating thoroughly after each
addition

Vi cup sugar
Beat until rounded peaks are formed and egg
whites do not slide when bowl is partially in-
verted. Gently spread egg-yolk mixture over
the beaten egg whites. Spoon one portion of
the bread-crumb mixture over surface and
gently fold (page 4) with a few strokes until
batter is only partially blended. Repeat with
second and then third portions. Spoon remain-
ing portion over batter and gently fold until
just blended. Do not overmix! Turn batter into
the pan and spread to edges.

Bake at 350°F 1 hr., or until torte tests done
(page 6).

Cool and remove from pan as directed for
tortes (page 6). Sift confectioners' sugar

over top. 1 9-in. torte

A Base Recipe

Prepare (page 6) three 9-in. round layer cake
pans.

Grate (page 5)

1 Vi cups (about Vi lb.) blanched

almonds (about 3Vi cups, grated)

Sift together

IVi cups cocoa

1 teaspoon cinnamon

Mix almonds and cocoa mixture together. Di-
vide into four portions by marking with a
spatula; set aside.

Cream together until butter is soft and fluffy
1 cup un salted butter
1 Vi teaspoons vanilla extract

Add gradually, creaming until fluffy after each
addition

% cup sugar
Add in thirds, beating thoroughly after each
addition

8 egg yolks, well beaten
Beat an additional 2 min. after last addition.
Set mixture aside.

Using clean beater, beat until frothy

8 egg whites
Add gradually, beating well after each addition

% cup sugar
Beat until rounded peaks are formed and egg
whites do not slide when the bowl is partially
inverted. Carefully spread beaten egg whites
over egg-yolk mixture. Sprinkle one portion of
the cocoa mixture over surface; gently fold
(page 4) with a few strokes until batter is
only partially blended. Repeat with second and
then third portions. Spoon remaining portion
over batter and gently fold until just blended.

Do not overmix! Carefully turn batter into pans
and spread to edges.

Bake at 350°F 30 to 35 min., or until torte
layers test done (page 6).

Cool and remove from pans as directed for
tortes (page 6). When completely cooled, fill
and frost torte layers (page 6) with

Chocolate-Mocha Butter-Cream
Frosting (page 64)
Place in refrigerator until ready to serve.

12 to 16 servings

Note: Butter-Cream Frosting (page 64) or any
variation except the Hazelnut may be used.

—Picture-Pretty Chocolate Torte

(See center color photo)

Follow A Recipe for baking and frosting torte
layers. Cover sides of torte with chocolate
shot. Arrange Chocolate Rolls on top of torte
so they radiate from the center and protrude
slightly over the edge, leaving center of torte
clear. Break several of the rolls into pieces
and scatter over center of torte. Sift Vanilla
Confectioners' Sugar (page 67) over the
broken chocolate.

For Chocolate Rolls — Mark 3-in. squares
on waxed paper on baking sheet. Melt (page 5)
semi-sweet chocolate. Spread 1 te3saoon-
melted chocolate within borders of pH^i -3^^
square. Cool at room temperature, Mhen set
in refrigerator to harden. To roll, set out at
room temperature for a few minutes. As choco-
late softens and becomes pliable, roll it by
slowly folding the waxed paper over itself,
loosening chocolate as you roll it. Chill.

Old-World Torte

Prepare (page 6) four 8-in. round layer cake
pans.

For Torte Layers— Grate (page 5)

3 cups (about % lb.) pecans (about
5Vi cups, grated)

Divide into four portions by marking with a
spatula; set aside.

Beat until very thick and lemon-colored
8 *99 yolks
VA cups sugar
2 teaspoons vanilla extract
Vi teaspoon salt
Set aside.

Using a clean beater, beat until frothy
8 egg whites

Add gradually, beating well after each addition
% cup sugar

Beat until rounded peaks are formed and egg
whites do not slide when bowl is partially in-
verted. Gently spread beaten egg whites over
the egg-yolk mixture. Spoon one portion of
the pecans over surface and gently fold (page
4) with a few strokes until batter is only
partially blended. Repeat with second and then
third portions. Spoon remaining portion of
pecans over batter and gently fold until just
blended. Do not overmix! Gently turn batter
into pan and spread to edges.

Bake at 350°F 25 to 30 min., or until torte
layers test done (page 6) .

Cool and remove from pans as directed for
tortes (page 6) .

For Filling — While torte layers are cooling,
cream together until butter.is softened
% cup butter

1 teaspoon vanilla extract

Add gradually, beating well after each addition

2 cups sifted confectioners' sugar
% cup cocoa

To Complete Torte — When torte layers
are completely cooled, fill with the prepared

Rocky-Road
Nut Torte
and coffee

Rocky-Road Nut Torte

Snowy bits of marshmallow in the unusual
topping are the tender "rocks" which give this
torte its name.

For Torte— Prepare (page 6) an 8x8x2-in.
pan.

Grate (page 5)

1 cup (about 5 oz.) hazelnuts (about
1 Va cups, grated)

Set out

24 2'/t-in. vanilla wafers (or enough
to yield 1 cup crumbs)

Prepare crumbs (page 5).

Sift together

Va cup sifted flour
1 teaspoon baking powder

Va teaspoon salt

Vi teaspoon cinnamon
Mix nuts, crumbs and dry ingredients together.
Divide into four portions by marking with a
spatula; set aside.

Beat until very thick and piled softly
3 eggs
% cup sugar

Spoon one portion of the nut mixture over
beaten eggs and gently fold (page 4) with a
few strokes until batter is only partially
blended. Repeat with second and then third

portions. Spoon remaining portion of nut
mixture over batter and gently fold until just
blended. Do not overmix! Carefully turn batter
into pan and spread to edges.

Bake at 350°F 35 to 40 min., or until torte
tests done (page 6) .

Cool and remove from pan as directed for
tortes (page 6). While torte is cooling, prepare
topping.

For Topping — Set a small bowl and rotary
beater in refrigerator to chill.

Have ready

Va cup (about 2 oz.) miniature

marshmallows*
V% cup (about iVi oz.) coarsely
chopped hazelnuts
Pour into a small cup or custard cup

Va cup cold water
Sprinkle evenly over the cold water

IVi teaspoons unflavored gelatin
Let stand about 5 min. to soften.

Combine in the top of a double boiler

Va cup milk

Va cup sugar

Vi teaspoon salt
1 sq. (1 oz.) chocolate
Heat over simmering water, stirring occasion-
ally, until chocolate is melted.

Vigorously stir about 3 tablespoons of the hot
mixture into

1 egg yolk, slightly beaten

Immediately blend into mixture in double
boiler. Cook over simmering water 3 to 5 min.,
stirring constantly to keep mixture cooking
evenly.

Immediately remove from heat. Add softened
gelatin and stir until gelatin is completely
dissolved. Cool; chill gelatin mixture in re-
frigerator or in pan of ice and water until
mixture begins to gel (gets slightly thicker).
If placed over ice and water, stir frequently;
if placed in refrigerator, stir occasionally.

Return the cooled torte to its pan.

Using chilled bowl and beater, beat until cream
is of medium consistency (piles softly)

Va cup chilled whipping cream
Beat in with final few strokes

Va teaspoon vanilla extract
Set in refrigerator while beating egg white.

Using clean beater, beat until rounded peaks
are formed

1 egg white

When gelatin mixture is of desired consistency,
fold in the beaten egg white, whipped cream,
marshmallows and hazelnuts. Spread evenly
over the cooled torte. Chill in refrigerator
until topping is set. Cut into squares.

About 9 servings

*0r cut 8 (2 oz.) marshmallows into sixths.

Linzer Torte

For Torte— Prepare (page 6) two 9-in. round
layer cake pans.

Grate (page 5)

VA cups (about 14 lb.) blanched
almonds (about 3% cups,
grated)

Measure and mix with almonds
Ya cup sifted flour

Divide into four portions by marking with a
spatula; set aside.

Cream until very soft and fluffy
1 cup unsalted butter

Add gradually, creaming until fluffy after
each addition

1 cup sugar

Add in thirds, beating thoroughly after each
addition

8 «99 yolks, well beaten

Set mixture aside.

Beat until frothy
8 egg whites

Add gradually, beating well after each addition

Yt cup sugar
Beat until rounded peaks are formed and egg
whites do not slide when bowl is partially
inverted.

Gently spread beaten egg whites over egg-yolk
mixture. - Spoon one portion of the flour-
almond mixture over surface; gently fold
(page 4) with a few strokes until batter is
only partially blended. Repeat with second
and then third portions. Spoon remaining
portion over batter and gently fold until just
blended. Do not overmix! Gently turn batter
into pans and spread to edges.

Bake at 350°F 30 to 35 min., or until torte
layers test done (page 6).

Cool and remove from pans as directed for
tortes (page 6) .

When torte is completely cooled, spread
evenly over top of one layer

Vi cup thick strawberry preserves

Cover with second layer; set torte aside.

Prepare Chocolate Frosting. Spread evenly
over sides and top of torte. Arrange around
edge

12 to 16 blanched almonds

If necessary, chill torte until frosting is set.

12 to 16 servings

For Chocolate Frosting — Partially melt in
double-boiler top over simmering water, being
careful not to overheat

3 oz. semi-sweet candymaking
chocolate for dipping
Remove chocolate from the simmering water
and stir until completely melted. Add

Vi cup unsalted butter
Stir until butter is melted. Cool frosting
slightly.

Dramatic Cottage-Cheese Cake

▲ Base Recipe

Set out a 7-in. spring-form pan. Put a bowl and
rotary beater in refrigerator to chill.

For Crust — Set out

Vi lb. chocolate wafers (or enough
lo yield 2Va cups crumbs)

Prepare crumbs (page 5). Reserve \M cups
crumbs to coat cake. Turn remaining 1 cup
crumbs into a bowl; add and stir in

Va cup sifted confectioners' sugar
Using fork or pastry blender, blend in

Va cup butter or margarine, softened
With fingers or back of spoon, press crumb
mixture very firmly into an even layer on bot-
tom of pan. Set aside.

For Filling — Force through a food mill or a
sieve into a bowl and set aside

1 lb. (about 2 cups, firmly packed)
dry cottage cheese
Pour into a small cup or custard cup

Va cup cold water
Sprinkle evenly over water

1 tablespoon (1 env.) unflavored
gelatin

Let gelatin stand about 5 min. to soften.

Meanwhile, blend well in top of double boiler
3 egg yolks, slightly beaten
% cup sugar
Va cup cream

Cook over simmering water, stirring constantly
and rapidly, until mixture thickens. Remove

from heat and strain into a bowl. Immediately
blend in softened gelatin, stirring until gelatin
is completely dissolved. Add the cottage cheese
all at one time and blend thoroughly. Mix in

2 teaspoons grated lemon peel

(page 4)
Wi teaspoons vanilla extract
Using the chilled bowl and beater, beat until
cream is of medium consistency (piles softly)

Vi cup chilled whipping cream
Fold (page 4) into cottage-cheese mixture.

Beat until frothy

3 egg whites

Add gradually, beating well after each addition
Vi cup sugar

Continue beating until rounded peaks are
formed. Spread beaten egg whites over cheese
mixture and gently fold together (page 4).

Spoon filling evenly over crust. Sift one half
of reserved crumbs over top. Place in refrig-
erator for 10 to 12 hrs., or until firm.

Carefully run a spatula around inside of pan,
from top to bottom, to loosen cake. Remove
sides of pan. Do not remove cake from bottom
of pan. Turn remaining crumbs onto a long
sheet of waxed paper. Set cake on paper next
to crumbs. With wide spatula or spoon, toss
crumbs onto sides of cake, coating completely.
Return to refrigerator until serving time.

If desired, decorate by forcing Sweetened
Whipped Cream (page 67) through a pastry
bag and No. 27 star tube. 12 to 14 servings

— Lemon Cottage-Cheese Cake

Follow A Recipe. Substitute lemon wafers

for chocolate wafers.

—Raspberry Cottage-Cheese Cake

Sort, rinse, drain and crush 1 pt. fresh red
raspberries; mix with 14 cup sugar. Set aside
until sugar is completely dissolved; stir oc-
casionally. Force the berries through a sieve
or food mill. Set aside.

Follow the recipe for Lemon Cottage-Cheese
Cake. Increase cold water to H cup and gelatin
to VA tablespoons (1H env.). Substitute
Va cup of the raspberries for the cream. Omit
lemon peel and vanilla extract. After adding
gelatin, blend in the remaining raspberries
and 1 tablespoon lemon juice.

Orange Cheese Cake

Lightly butter bottom and sides of a 9-in.
round layer cake pan with removable bottom.

For Crust— Set out

24 graham crackers (or enough to
yield \ 3 A cups crumbs)

Prepare crumbs (page 5); turn crumbs into a
bowl and mix in

Va cup sugar
Using fork or pastry blender, blend in

Y» cup butter or margarine, softened
Using back of spoon, press crumb mixture very
firmly into an even layer on bottom and sides
of pan.

Bake at 375°F 5 min. Cool.

For Filling— Put into a bowl and blend to-
gether

12 oz. cream cheese, softened
Vi teaspoon vanilla extract

Add in order, blending until smooth after each
addition

Vi cup sugar (adding gradually)
2 eggs, slightly beaten

Blend in contents of

1 6-oz. can frozen orange juice
concentrate, thawed

Turn filling into crumb crust.

Bake at 375°F 20 min. Remove from oven and
place on coolir

Meanwhile, mix together

2 cups thick sour cream
Vi to Vi cup sugar
2 to 3 teaspoons vanilla extract

Spoon mixture gently and evenly over cake.

Return to oven and bake at 375°F 10 min. Cool
completely.

Chill in refrigerator overnight.

About 12 servings

Old-Fashioned Cheese Cake

Every bit as good as Grandmother used to make!

Set out a 9-in. spring-form pan.

For Crust—Set out

18 zwieback (or enough to yield
1V4 cups crumbs)

Prepare crumbs (page 5) ; turn crumbs into a
bowl and stir in

1 tablespoon sugar
Using fork or pastry blender, blend in

Va cup butter or margarine, softened
With fingers or back of spoon, press crumb
mixture very firmly into an even layer on
bottom of pan.

Bake at 375°F 5 min. Cool.

For Filling — Blend together

1 lb. cream cheese, softened

2 teaspoons vanilla extract

Add gradually, blending until smooth after
each addition

Vi cup sugar

2 tablespoons flour
Vi teaspoon salt
Add, one at a time, bea
each addition

4 egg yolks, unt
Blend in

1 cup ere
Beat until rounded peal!

4 egg whites
Spread beaten egg whites over cheese!
and gently fold (page 4) together. Turn into
the pan.

Bake at 325°F 1 hr.

Remove to cooling rack to cool completely
(about 2 hrs.).

Chill in refrigerator several hours or overnight.

About 12 servings

Strawberry-Glased Cheese Cake

Strawberry-Glazed Cheese Cake

A Base Recipe

Lightly butter bottom and sides of a 7-in.
spring-form pan.

For Crust— Set out

16 dices (4 oz.) zwieback (or enough
lo yield 1% cups crumbs)
Prepare crumbs (page 5); turn crumbs into a
bowl and stir in

V-3 cup sifted confectioners' sugar

1 teaspoon grated lemon peel

(page 4)

Using a fork or pastry blender, blend in
Vi cup butter or margarine, softened

With fingers or back of spoon, press crumbs
very firmly into an even layer on bottom of
pan and up around sides to the rim; set aside.

For Filling— Blend together

2 lbs. cream cheese, softened
1 teaspoon grated lemon peel

Vi teaspoon vanilla extract

Add gradually, blending until smooth after
each addition

1 cup plus 6 tablespoons sugar

2 tablespoons plus 1 teaspoon flour

Beat together and add gradually to cream
cheese mixture, beating thoroughly after each
addition

4 eggs ^
1 egg yolk
Blend in

3% tablespoons heavy cream
Turn into pan and spread evenly.

Bake at 250°F 70 to 75 min. Turn off heat.
Let stand in oven 1 hr. longer. Remove to
cooling rack to cool completely (4 to 6 hrs.).

Chill several hours or overnight.

For Strawberry Glaze— When cheese cake
is thoroughly chilled, sort, rinse, drain and
hull

1 qt. fresh, ripe strawberries

Crush enough berries to make H cup crushed
strawberries. Set remaining strawberries in
refrigerator to chill.

Mix together in a saucepan
Vi cup sugar

1 tablespoon cornstarch

Add gradually, stirring until blended, the
crushed berries and
Va cup water
Stirring constantly, bring rapidly to boiling.
Continue stirring and boil about 2 min. Re-
move from heat and stir in

2 teaspoons butter or margarine
8 drops red food coloring

Strain the glaze and set aside to cool slightly.

Meanwhile, carefully arrange the strawberries
on the cheese cake (if very large berries are
used, cut them into halves and arrange on cake
cut side down). Spoon the cooled glaze care-
fully over the berries. Chill in refrigerator.

12 to 16 servings

— Pineapple-Glazed Cheese Cake

Follow A Recipe; omit Strawberry Glaze. Pre-
pare Pineapple Glaze; spoon cooled glaze
over cake and chill in refrigerator.

For Pineapple Glaze— Drain, reserving
sirup, contents of 1 9-oz. can pineapple tid-
bits. If desired, cut the tidbits into halves; set
aside. Blend % cup sirup with 2 teaspoons
cornstarch in a small saucepan. Stirring con-
stantly, bring rapidly to boiling. Continue
stirring and boil about 3 min. Set aside to
cool slightly. Stir in pineapple. Cool completely
before spooning glaze over cake.

Seven-Minute Frostin

▲ Base Recipe

Fluffy, versatile seven-minute frosting adds
classic flattery to almost any cake.

Combine and mix well in top of a double boiler
1 Vi cops sugar
Vt cup water

1 tablespoon white corn sirup
Vt teaspoon salt

2 egg whites, unbeaten

Place over simmering water and immediately
beat with rotary beater 7 to 10 min., or until
mixture holds stiff peaks.

Remove from heat and blend in
1 teaspoon vanilla extract

Enough to frost sides and tops
of two 9-in. cake layers

Note: Mixture may be tinted by gently stirring
in one or more drops of food coloring.

— Pistachio Seven-Minute Frosting

Follow A Recipe; substitute Yi to 1 teaspoon
pistachio extract for vanilla extract. Blend in
1 or 2 drops green food coloring, if desired.

— Peppermint Seven-Minute Frosting

Follow A Recipe. Fold in (page 4) H cup
finely crushed peppermint-stick candy and
about 2 drops red food coloring.

—Beige Seven-Minute Frosting

Follow A Recipe. Decrease sugar to H cup
and add % cup firmly packed brown sugar.

— Chocolate Seven-Minute Frosting

Melt (page 5) 3 sq. (3 oz.) chocolate and set

aside to cool. Follow A Recipe. Blend in
chocolate when mixture holds stiff peaks.

Lord Baltimore Frosting

Arrange on a baking sheet and put in 325°F
oven for 15 min., or until dry

3 1%-in. almond macaroon cookies
(or enough to yield Va cup
crumbs)

Prepare crumbs (page 5) and set aside.

Chop and set aside

Vb cup (2 oz.) candied cherries

Va cup (1 Vi oz.) unblanched almonds

Va cup (about 1 oz.) pecans

Prepare

Seven-Minute Frosting (on this page)

Fold (page 4) macaroon crumbs, cherries and
nuts into one-half of frosting with

1 tablespoon sherry extract

2 teaspoons lemon juice

Use to fill cake. Frost sides and top of cake
with remaining frosting.

Filling and frosting for one 3-layer cake

White Mountain Frosting

Set out a candy thermometer and a medium-
size saucepan having a tight-fitting cover.

Combine in the saucepan
2 cups sugar
% cup water

2 tablespoons white corn sirup
'/« teaspoon salt

Stir over low heat until sugar is dissolved.
Cover saucepan and bring mixture to boiling.
Boil gently 5 min. Uncover and put candy
thermometer in place. During cooking, wash
sugar crystals from sides of pan with a pastry
brush dipped in water. Cook without stirring
until mixture reaches 244°F (firm ball stage,
page 5; remove from heat while testing).

Beat until stiff (but not dry) peaks are formed
Vi cup (about 4) egg whites

Continue beating egg whites while pouring the
hot sirup over them in a steady thin stream.
(Do not scrape sirup from bottom and sides of
pan.) After all the hot sirup is added, continue
beating 2 or 3 min., or until frosting forms
rounded peaks (holds shape) . Fold in (page 4)
with minimum number of strokes
2 teaspoons vanilla extract
Vl teaspoon almond extract
Frost (page 6) cake immediately.

Enough to frost sides and tops of
two 8- or 9-in. round cake layers

Mocha-Mallow
Whipped Cream Frosting

Set in the refrigerator to chill a bowl, a
rotary beater and

2 cups whipping cream
Heat together in top of double boiler over sim-
mering water, stirring occasionally, until
marshmallows are melted

16 (4 oz.) marshmallows
Vi cup quick coffee beverage (page
5; use 4 teaspoons concentrated
soluble coffee, Vz cup hot water)
Remove from heat. Cool; chill in refrigerator.

When mixture is chilled, whip the cream,
using the chilled bowl and beater. Whip 1 cup
at a time until cream is of medium consistency
(piles softly). Fold (page 4) whipped cream
into chilled mixture.

Enough to fill and frost two
8- or 9-in. round cake layers

Maple Sugar Frosting

▲ Base Recipe

Set out a candy thermometer.

Combine in a medium-size saucepan
1 cup sugar

1 cup firmly packed maple sugar
1 cup thick sour cream

(If maple sugar is available only in solid form,
grate, using a fine grater, before using. Or
heat over simmering water until sugar is sof-
tened, then force through a fine sieve.)

Stir over low heat until sugar is dissolved.
Increase heat and bring to boiling. Put candy
thermometer in place. Continue cooking with-
out stirring. During cooking, wash sugar
crystals from sides of pan with a pastry brush
dipped in water. Cook until mixture reaches
238°F (soft ball stage, page 5; remove from
heat while testing).

Remove pan to cooling rack and cool to luke-
warm (about 110°F) without stirring or mov-
ing the pan.

Beat vigorously with wooden spoon or electric
mixer until mixture begins to lose its gloss
and is of spreading consistency.

Spread on cake at once. If frosting becomes
too thick to spread, beat in a few drops of
Cream or milk

Enough to frost sides and tops of
three 8-in. round cake layers

— Brown Sugar Frosting

Follow A Recipe. Substitute 1 cup firmly
packed light brown sugar for maple sugar.
Add 1 teaspoon vanilla extract just before
beating.

Decorating Frosting

Cream together until softened

2 tablespoons butter or margarine
Vi teaspoon vanilla extract

Thoroughly blend in, in order

114 cups sifted confectioners' sugar
1 tablespoon warm cream

Tint as desired with about
1 drop food coloring

Use for decorating Petits Fours (page 37).

About 1H cups frosting

■

Your cakes can bloom with flowers and other
festive decorations. All you need is a cake
decorating set including a pastry bag or gun
(or use a bag you can make yourself from
parchment paper), several tubes for producing
the various decorative forms, and lots of
practice. Get your practice before you start
decorating your first cake. You can use actual

frosting, making the decorations on waxed
paper or on the back of a clean cake pan, so
you can scrape the frosting off and re-use it;
or you can practice with shortening or lard.
Fill the pastry bag or gun only two-thirds full
of frosting. If you're using a bag, be sure to
close the top by twisting it securely. The tubes
you will use most frequently are:

THE STAR TUBE

(small star tube No. 27,
or larger star tubes Nos. 1 to 3)

THE WRITING TUBE

(Nos. 1 to 3)

THE LEAF TUBE

(Nos. 65 to 67)

The star tube makes rosettes (A), the writing
tube is used for script and stems (B), and the
leaf tube is used for leaves (C). Master these
before experimenting with others. Almost
any decorating tube can produce an attrac-

FROSTING ROSES

Use a No. 103 flower tube. First pipe a small
amount of frosting onto cake to form a com-
pact center for the rose. Hold tube parallel to
top of cake, with narrow end of tube-opening
pointing up. With tube touching side of rose's
center, make first petal by gently forcing
frosting through tube; working around center,

tive border. The more you practice, the easier
decorating will become. Once you learn to con-
trol pressure, you need only guide the tube in
the right direction. Variations in pressure and
direction produce the forms you want.

FOR CUPCAKES

first raise tube slightly, then lower it, releasing
pressure on bag as tube is lowered. Repeat
for other petals, overlapping them; make
petals wider as rose gets larger. For outside
petals of fully opened rose, tip tube-opening
away from flower center. Finish rose with one
or two green leaves, using a No. 66 leaf tube.

Fondant Glaze

Fondant should be allowed to ripen for at least
24 hours in a tightly covered jar.

For Fondant — Set out a candy thermometer
and a large platter or marble slab. (Surface
must be smooth and level.)

Mix together in a heavy 3-qt. saucepan having
a tight-fitting cover
3 cups sugar
1 Vi cups water
Va teaspoon cream of tartar
Stir over low heat until sugar is dissolved.
Increase heat and bring mixture to boiling.
Cover saucepan and boil mixture gently 5
min. Uncover and put candy thermometer in
place. Continue cooking without stirring- Dur-
ing cooking, wash sugar crystals from sides of
saucepan with a pastry brush dipped in water.
Cook until mixture reaches 238°F (soft ball
stage, page 5; remove pan from heat while
testing). Remove candy thermometer.

Wipe the platter or slab with damp cloth. Im-
mediately pour sirup onto the platter or slab;
do not scrape pan. Without stirring, cool to
lukewarm, or until just cool enough so platter
can be held on hand. Pour onto cooled sirup

1 teaspoon vanilla extract
With a wide spatula or wooden spoon, work
fondant in circles from edges to center until
white and creamy. Pile into a mound, cover
with a bowl and allow to rest 20 to 30 min.

With hands, work fondant (using a kneading
motion) until soft and smooth.

Store 24 hours in a tightly covered jar to ripen.

About IK lbs. Fondant

For Fondant Glaze for Petits Fours —

Put ripened fondant in double-boiler top.
Place over simmering water. Stirring con-
stantly, melt fondant, heating to 130°F (no
higher). Blend in, to suit taste, any desired
flavoring or liqueur. To tint, blend in 1 or 2
drops food coloring. If fondant is not thin
enough to pour, gradually add and stir in hot
water, 1 teaspoon at a time, until fondant is
of pouring consistency.

Set small fancy cakes or cake pieces on a rack
over a tray lined with waxed paper. Quickly
pour melted fondant over them. Collect
dripped fondant from tray, re-melt and use
again; repeat until Petits Fours are coated.

Butter-Cream Frosting

A Base Recipe

In top of a double boiler, beat until thick and
lemon-colored

6 egg yolks
Add gradually, beating constantly, a mixture of

3 A cup sugar

Vl teaspoon cornstarch
Add gradually and stir until well blended

Va cup cream
Set over simmering water and cook, stirring
constantly, until thickened (about 17 min.).
Remove from heat and stir in

2 teaspoons vanilla extract
Cover; cool slightly. Set in refrigerator to chill.

When mixture is chilled, put into a large bowl
l'/i cups firm, unsalted butter

Beginning with medium speed of an electric
mixer, and as soon as possible increasing to
high, beat until butter is fluffy. Gradually add
the chilled mixture to the creamed butter, beat-
ing after each addition just until blended. If
necessary, set frosting over ice and water until
firm enough to spread. If frosting should cur-
dle, beat again until just smooth.

This frosting will keep several days, tightly
covered, in the refrigerator. Beat just until
smooth before using. Enough to frost sides
and tops of three 9-in. round torte layers

— Hazelnut Butter-Cream Frosting

Crate X A cup (about 2M oz.) hazelnuts (about
\Vi cups, grated). Follow A Recipe; blend the
grated nuts into the frosting after blending in
the egg-yolk mixture.

— Mocha Butter-Cream Frosting

Put \H teaspoons concentrated soluble coffee

in a small cup; add 1 teaspoon boiling water
and stir until coffee is dissolved. Set aside to
cool. Follow A Recipe; omit vanilla extract.
Blend cooled coffee into the butter.

— Chocolate-Mocha
Butter-Cream Frosting

Melt (page 5) and set aside to cool 1H sq.
(1H oz.) chocolate. Follow recipe for Mocha.
Butter-Cream Frosting; gradually blend choco-
late into whipped butter after adding coffee.

Basic Butter Frosting

A Base Recipe

Cream together until butter is softened
V* cup butter

1 teaspoon vanilla extract

Add gradually, beating well after each addition

2 cups sifted confectioners' sugar

Stir in and beat to spreading consistency
1 tablespoon milk or cream

Enough to frost sides and tops of two
8-in. round cake layers or 2 doz. cupcakes

—Lemon Butter Frosting

Follow A Recipe. Substitute lemon juice for
milk and add 1 teaspoon grated lemon peel
(page 4). If desired, add a few drops yellow
food coloring.

— Mocha Butter Frosting

Follow A Recipe. Sift 1 teaspoon concentrated
soluble coffee with the confectioners' sugar.
Melt (page 5) and cool 2 sq. (2 oz.) chocolate.

—Chocolate Butter Frosting

Melt (page 5) and cool 2 sq. (2 oz.) chocolate.
Follow A Recipe. Blend chocolate in after
adding sugar.

— Burnt-Sugar Butter Frosting

Follow A Recipe. After adding sugar, blend in
5 tablespoons Burnt-Sugar Sirup (page 21) and
few grains salt; increase cream to 114 table-
spoons.

— Raisin-Rum Butter Frosting

Follow A Recipe. Decrease vanilla extract to
M teaspoon and add % teaspoon rum. Increase
milk to about 2 tablespoons and add 1 drop
red food coloring and 3 tablespoons finely
chopped golden raisins.

— Orange Butter Frosting

Follow A Recipe. Substitute 1 teaspoon grated
orange peel (page 4) for the vanilla extract
and 1 to 2 tablespoons orange juice for the
milk.

Peppermint Butter Frosting

Cream together until butter is softened
Vi cup butter

Vi teaspoon peppermint extract
Vi teaspoon salt

Add gradually, beating until smooth after each
addition

314 cups sifted confectioners' sugar

Beat in thoroughly

1 egg
If necessary, blend in

1 to 2 tablespoons milk or cream

Beat until frosting is of spreading consistency.
Tint to desired color with
Red food coloring

Enough to frost sides and tops of
two 9-in. round cake layer}

Lemon Cream-Cheese Frosting

▲ Base Recipe

Blend together

6 oz. cream cheese, softened
1 V2 teaspoons lemon juice
Vi teaspoon grated lemon peel
(page 4)
Add gradually and blend in

4 cups sifted confectioners' sugar
If frosting is too stiff to spread, blend in, 1
teaspoonful at a time, until easy to spread
Milk or cream

Enough to frost sides and tops of
two 9-in. round cake layers

—Orange Cream-Cheese Frosting

Follow A Recipe. Omit lemon juice and lemon
peel. Blend with the cream cheese 2 table-
spoons plus 2 teaspoons thawed frozen
orange-juice concentrate. Chill frosting in
refrigerator until of spreading consistency
(about 30 min.) .

— Chocolate Cream-Cheese Frosting

Melt (page 5) and set aside to cool 2 sq. (2
oz.) chocolate. Follow A Recipe; omit lemon
juice and peel. Blend with the cream cheese
1 teaspoon vanilla extract. After sugar has
been added, blend in the chocolate.

Creamy Vanilla Filling

A Base Recipe

Set out

VA cups cream

Scald (page 5) 1 cup of the cream in the top
of a double boiler; reserve remainder.

Meanwhile, sift together into a small saucepan
Vi to Vi cup sugar
IVi tablespoons flour
V* teaspoon salt

Blend in the reserved cream; add gradually and
stir in the scalded cream. Bring rapidly to
boiling over direct heat, stirring gently and
constantly; cook 3 min. Remove from heat.

Pour cream mixture into double-boiler top and
place over simmering water. Cover and cook
5 to 7 min., stirring three or four times during
cooking.

Vigorously stir about 3 tablespoons of the hot
mixture into

3 egg yolks, slightly beaten

Immediately blend into mixture in double
boiler. Cook over simmering water 3 to 5 min.,
stirring constantly to keep mixture cooking
evenly.

Remove from heat and blend in

1 tablespoon butter or margarine

2 teaspoons vanilla extract
Va teaspoon almond extract

Cover and cool slightly. Chill in refrigerator.

About 1H cups filling

— Creamy Chocolate Filling

Follow A Recipe. Add sq. (1J-3 oz.) choco-
late to the 1 cup cream; heat until cream is
scalded and chocolate is melted. Use the Vi
cup sugar.

+ •'

— Creamy Cherry Filling

Follow A Recipe. Substitute 1 to 2 tablespoons
maraschino-cherry sirup for almond extract.
Mix Vi cup chopped maraschino cherries into
chilled filling.

— Creamy Pineapple Filling

Follow A Recipe. Drain contents of one 9-oz.
can crushed pineapple (about 34 to 3 A cup,
drained). Mix into chilled filling.

Orange Filling

Sift together into top of double boiler
Vi cup sugar
VA tablespoons cornstarch
Vi teaspoon salt

Add gradually, stirring in
Vi cup water
Vi cup orange juice

Stirring gently and constantly, bring rapidly
to boiling over direct heat and cook for 3 min.
Cover and cook over simmering water 12 min.,
stirring three or four times.

Vigorously stir about 2 tablespoons hot mix-
ture into

1 egg yolk, slightly beaten

Immediately blend into mixture in double
boiler. Cook over simmering water 3 to 5 min.,
stirring slowly and constantly to keep mixture
cooking evenly.

Remove from heat and blend in
1 tablespoon lemon juice

1 tablespoon grated orange peel

(page 4)

2 teaspoons butter or margarine
Cool filling before spreading on cake.

About 1 cup filling

Chill a bowl and rotary beater in refrigerator.

Using the chilled bowl and beater, beat until
cream stands in peaks when beater is slowly
lifted upright

1 cup chilled whipping cream
Beat into whipped cream with final few strokes
until blended

3 tablespoons sifted confectioners'
sugar

1 teaspoon vanilla extract

Set in refrigerator if not used immediately.

If whipped cream is not stiff enough when
ready to serve, beat again.

About 2 cups whipped cream

Note: The mixture may be tinted by gently
stirring in one or more drops of food coloring.

—Mocha Whipped Cream

Follow A Recipe. Sift 1 teaspoon concentrated
soluble coffee with the sugar.

— Cocoa Whipped Cream

Follow A Recipe. Omit sugar and add H cup
instant cocoa.

—Dutch-Cocoa Whipped Cream

Follow A Recipe. Sift 3 tablespoons Dutch
process cocoa with the sugar.

— Rum Whipped Cream

Follow A Recipe. Substitute 1 to IH table-
spoons rum for vanilla extract.

— Cointreau Whipped Cream

Follow A Recipe. Decrease sugar to 4 tea-
spoons and substitute 2 tablespoons Cointreau
for the vanilla extract.

— Creme-de-Menthe Whipped Cream

Follow A Recipe. Decrease sugar to 2 table-
spoons and substitute 2 tablespoons creme de
menthe for the vanilla extract.

— Creme-de-Cacao Whipped Cream

Follow A Recipe. Omit sugar and vanilla ex-
tract and add 3 tablespoons creme de cacao.

— Molasses Whipped Cream

Follow A Recipe. Omit sugar; add 2 table-
spoons molasses and few grains salt.

— Almond Whipped Cream

Blanch, sliver and toast (page 4). cup
(about 3 oz.) almonds and set aside. Follow
A Recipe; substitute M teaspoon almond
extract for vanilla extract. After blending in
sugar and extract, fold (page 5) almonds
into whipped cream.

Vanilla Confectioners' Sugar

Set out a 1- to 2-qt. container having a tight-
fitting cover. Fill with

Confectioners' sugar
Remove from air-tight tube, wipe with a damp
clean cloth and dry

1 vanilla bean, about 9 in. long
Cut vanilla bean into quarters lengthwise; cut
quarters crosswise into thirds. Poke pieces of
vanilla bean down into the sugar at irregular
intervals. Cover container tightly and store.

Use on cookies, cakes, tortes, rolled pancakes
or wherever confectioners' sugar is desired.

Note: The longer the sugar stands, the richer
will be the vanilla flavor. If tightly covered,
sugar may be stored for several months. When
necessary, add more sugar to jar. Replace
vanilla bean when aroma is gone.

'Angel Food Cakes 40, 41

Applesauce Torte, Spicy .... 47

Apricot Funny Cake-Pie 26

Apricot Torte 48

Banana Cake Royale 23

Banana-Pecan Chiffon Cake. 43

Blender Cakes 12

Blitz Torte 53

Boston Cream Pie 33

Bride's Cake 16

Broiler Cake 11

Burnt-Sugar Cake 21

Cake Rolls 42

Caraway Cake 24

Cheese Cakes 58-60

Chiffon Cakes 43, 44

Chocolate Cake, Blender. . . 12
Chocolate Cream Cake,

Meltaway 14

Chocolate Cream Pie 33

Chocolate Funny Cake-Pie.. 26

Chocolate Torte 54

Cocoa Angel Food Cake .... 40

Cocoa Cake 19

Cocoa Chiffon Cake. ...... 44

Coffee Torte 47

Cottage Pudding. 11

Cupcakes, Two-Egg 11

Date-Nut 30

Devil's Food 19

Spice 22

Daffodil Cake 31

Date-Nut Cake 30

Date-Nut Cake, Maraschino. 30

Decorating Frosting 62

Devil-Mint Cake 19

Devil's Food Cake 18

Dobos Torte 50

Dramatic Cottage-Cheese

Cake 58

Dutch-Cocoa Cake 19

Farina Torte 49

Fillings 66

Frosting Roses for Cupcakes 63

Frostings 61-65

Basic Butter 65

Beige Seven-Minute . . . . . 61

Bride's Butter ** 17

Brown Sugar .t"62

Burnt-Sugar Butter "65

Butter-Cream 64

Chocolate 57

Chocolate-Mocha

Butter-Cream 64

Chocolate Butter 65

Chocolate Cream-Cheese. 65
Chocolate Seven-Minute . 61

Decorating 62

Fondant Glaze 64

Fudge 18

Hazelnut Butter-Cream . . 64

Lemon Butter 65

Lemon Cream-Cheese. ... 65

Lord Baltimore 61

Maple Sugar 62

Mocha Butter 65

Mocha Butter-Cream .... 64
Mocha-Mallow

Whipped Cream 62

Orange Butter 65

Orange Cream-Cheese. . . 65

Peppermint Butter 65

Peppermint Seven-Minute 61
Pistachio Seven-Minute. . 61

Raisin-Rum Butter 65

Seven-Minute 61

White Mountain 62

Fruitcakes 27-29

Fudge Cake 20

Fudge Cake, Sour-Cream ... 19

Wellesley 18

Gala Torte 46

Genoise Cake 37

Glaze, Coffee-Butterscotch . . 39

Fondant 64

Gold Cake 12

Graham Cracker Cake 22

Hazelnut Torte 52

Hot-Milk Sponge Cake 33

Jelly Roll 42

Lemon Cottage-Cheese

Cake 59

Lemon Chiffon Cake 43

Lemon Crunch Cake 9

Linzer Torte 57

Lord Baltimore Cake 12

Maple Sirup Cake 24

Maraschino Date-Nut Cake. 30

Marble Cake, Easy 11

Marbleized Cake 20

Marbleized Chiffon Cake. . . 44

Marzipan Torte 48

Meltaway Chocolate

Cream Cake 14

Mocha Cake 21

Mohrenkopfe 39

Old-Fashioned Cheese Cake. 59

Old-World Torte 55

Orange Cheese Cake 59

Orange Chiffon Cake 45

Orange Cream Cake 33

Orange Crunch Cake,

Golden 9

Petits Fours j87

Pineapple Chiffon Cake. ... 43
Pineapple Crunch Cake .... ^9.
Pineapple-Glazed

Cheese Cake 60

Poppy Seed Cake 25

Pound Cakes 13

Quick-Method Cakes

Gold Cake 12

Sour-Cream Fudge Cake. . 19
Raspberry Cottage-Cheese
Cake 59

Rocky-Road Nut Torte 56

Rum Chiffon Cake 43

Rye Torte, Flavorful 54

Sacher Torte 51

Sauce, Butterscotch 11

Fudge Cafe 39

Lemon 11

Vanilla 11

Schaum (Meringue) Torte.. 53

Shower Cake 15

Spice Cake 12

Spice Cake, Favorite 22

Sponge Cake 32

Butter-Sponge 37

Cocoa Sponge 32

Hot-Milk Sponge 33

Orange Cream 33

Pineapple Sponge 33

Spicy Pecan Sponge 36

Sponge Cake Loaf 36

Sunny Orange Sponge. . . 33

Sponge-Cake Ring Dessert . . 38
Strawberry-Glazed Cheese

Cake 60

Strawberry Shortcake

Supreme 26

Sweetened Whipped Cream. 67

Tones 46-57

Two-Egg Cake 11

Upside-Down Cakes

Blueberry 38

Cranberry 10

Peach, Fresh 38

Pineapple 10

Strawberry 38

Vanilla Confectioners' Sugar 67

Walnut Cake 25

Walnut Torte 52

Washington Pie 33

Wellesley Fudge Cake 18

Whipped Cream, Flavored. . 67

Sweetened 67

Whipped Cream Cake 14

Yellow Cake, Blender 12

General Information

Cake Decorating 61

Check-List for Successful

Baking, A 6

For These Recipes — What

To Use 4

Frosting Roses for Cupcakes 63

How To Do It 4

Identification of Foods

in Center Color Photo .... 36
It's Smart To,Be Careful. . . 4

Oven Tempenftures 5

What You Should Know

About Cakes and Tortes. . . 7
When You Store Cakes

and Tortes 7

Why An Imperfect Cake ... 8

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